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.

Recipe by Sunset May 1999

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Drain pasta; return to pan. Add cheese mixture to pasta and mix well. Add basil and mix again. Add to taste salt, pepper, and juice from lemon wedges.

Nutrition Facts

492 calories; calories from fat 22%; protein 23g; fat 12g; saturated fat 5.8g; carbohydrates 72g; fiber 5.2g; sodium 141mg; cholesterol 33mg.
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