Sooooo fast and easy. Very tasty for the amount of work it takes. The cheese mixture was super soupy when I poured it over the pasta and I was worried I'd made pasta soup. But with 5 minutes and a little stirring, it had thickened to creamy. Served with apple, blackberry, macadamia, and spinach/kale salad with lemon and olive oil dressing.
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.
Yield: Makes 4 servings
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Amount per serving
- Calories: 534
- Calories from fat: 27%
- Protein: 26g
- Fat: 16g
- Saturated fat: 8.8g
- Carbohydrate: 71g
- Fiber: 5.3g
- Sodium: 299mg
- Cholesterol: 26mg
- 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.
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