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Orechiette with Chèvre, Peas, and Mint

Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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