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.

How to Make It

Step 1

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

Step 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.

Step 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

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