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


Recipe Summary

Makes 4 servings


Ingredient Checklist


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

  • 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.