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

Ratings & Reviews

brighteyes8's Review

brighteyes8
March 16, 2014
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.