Orechiette with Chèvre, Peas, and Mint

Notes: This pasta dish comes from Wildwood Restaurant & Bar in Portland. As a variation, use fromage blanc instead of chèvre (goat) cheese. For a creamier dish, stir in more hot broth.
Makes 4 servings


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12 ounces dried orechiette pasta
1 1/2 teaspoons minced garlic
2 teaspoons olive oil
1 cup (8 oz.) fresh chèvre (goat) cheese
1 cup fat-skimmed chicken broth
1 cup frozen petite peas
1/3 cup minced fresh mint leaves
Salt and pepper
Lemon wedges


1. Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir garlic in oil until limp, about 2 minutes. Add cheese, broth, and peas and stir until simmering, 4 to 5 minutes.

3. Drain pasta; return to pan. Add cheese mixture to pasta and mix well. Add mint and mix again. Add to taste salt, pepper, and juice from lemon wedges.

Created date

October 2003

Nutritional Information

Calories 534
Caloriesfromfat 27 %
Protein 26 g
Fat 16 g
Satfat 8.8 g
Carbohydrate 71 g
Fiber 5.3 g
Sodium 299 mg
Cholesterol 26 mg