This Pea and Goats Cheese Pasta is a great dish for the whole family. Sweet peas, sweet onions and salty goats cheese – the perfect balance of flavours.
Although there are only a handful of ingredients in this recipe that doesn’t mean it is lacking flavor. The key to this are the onions that make the base for the sauce. They are cooking in plenty of extra virgin olive oil, and then braised in vegetable stock. This creates a really wonderful emulsion of flavor.
When cooking the pasta ensure you set the timer for 2 minutes less than the suggested cooking time on the packet, this means you can finish cooking it in the sauce where it will soak up all the delicious flavors.
Serving Suggestion:
Side: To make the most of this goats cheese pasta, serve this dish with a simple side of toasted ciabatta slices. They add a nice crispness to your meal and also work as a way to mop up any remaining sweet onion and goats cheese.
Wine: This is a great dish to pair with wine! Any wine. Peas and goats cheese work wonderfully with white, red or rosé. You want a fresh, unoaked young wine. And whatever you pick serve it lightly chilled. Our recommendation would be a Sauvignon Blanc, Provençal rosé or Syrah (just remember to lightly chill it).
Buon Appetito
Want to save this Pea and Goats Cheese Pasta for later? Pin it here.
Pea and Goats Cheese Pasta
Ingredients
- 2 onions
- 1/4 cup extra virgin olive oil
- 12 oz pasta
- 1 cup vegetable stock
- 3 cups frozen peas
- 4 oz goats cheese (1 supermarket log)
- freshly cracked black pepper
Instructions
-
Peel the onion and slice it into thin half moons.
-
Add the olive oil to a large skillet then add in the onions and cook over a medium low heat for 6 minutes until softened.
-
Add the vegetable stock to the onions and bring to a boil, reduce to a very low simmer.
-
At this point bring a big pan of water to the boil, salt it generously and add the pasta. Set your timer for 2 minutes less than the packet suggests, as it will finish cooking in the vegetable stock.
-
When the pasta has 2 minutes to go, add the frozen peas to the simmering vegetable stock.
-
Reserve a cup of the pasta water and then drain.
-
Turn the heat up to medium high under the stock and add the pasta.
-
Stir well and cook for a further minute or until the pasta is cooked to your liking.
-
Add pasta cooking if the pan gets to dry.
-
Crumble over the goats cheese and plenty of black pepper.
This Pea and Goats Cheese pasta is a firm family favorite. If you love the cheese hit on this why not try another great cheese based pasta recipe: our Walnut and Blue Cheese Pasta.
