About once a week we have a pasta night. It’s usually the night where we’ve had a long day and don’t want to put a lot of thought into dinner. We boil a few noodles, throw a sauce together and before we know it, dinner is ready. While we eat a type of pea pasta year round (I always seem to have a bag of frozen peas in the freezer), it comes into heavy rotation when fresh peas are available. The peas work well with the basil and goat cheese, plus they require little in the way of cooking. This meal really takes just about as long as it takes to boil the pasta which means you have dinner in less than 20 minutes.
- 6 ounces whole-wheat fettuccine
- 2 teaspoons olive oil
- 5 scallions, diced through the green part
- 2 cups peas
- 2 tablespoons fresh basil, plus extra for topping
- 4 ounces soft goat cheese, at room temperature
- 1/4 cup whole milk
- 1/2 cup shredded Parmesan (see note)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.
- Heat a large skillet over medium-low heat. Add olive oil, then scallions. Cook for 2, or just until the just to soften Stir in peas; cook for another 6 to 8 minutes. Peas should be warm and starting to blister. Time will vary depending on if using fresh or frozen.
- In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the peas, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and goat cheese crumbles, if desired. Serve immediately.
I love pasta sauces because quite often, they can be used in numerous dishes. This particular goat cheese sauce is easy enough and works well with produce throughout the year.
Vegan: While there’s not really an easy swap for just the goat cheese, I recommend using the almond sauce from this pasta recipe with the peas and basil- still good with a slightly nuttier flavor.
Gluten-Free: Try your hand at homemade gluten-free pasta!
Seasonal: A few seasonal varieties: try sweet corn during the summer, sweet potatoes and sage during the fall, and butternut squash and rosemary during the winter.