Orechiette with Chèvre, Peas, and Mint

recipe
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.

Yield:

Makes 4 servings

Recipe from

Sunset

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

Ingredients

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

Preparation

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.

Wildwood Restaurant & Bar, Portland, Oregon,

Sunset

May 1999
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