Orechiette with Chèvre, Peas, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
12 ounces dried orechiette pasta |
1 1/2 teaspoons minced garlic |
2 teaspoons olive oil |
1 cup (8 oz.) fresh chèvre (goat) cheese |
1 cup fat-skimmed chicken broth |
1 cup frozen petite peas |
1/3 cup minced fresh mint leaves |
salt and pepper |
lemon wedges |
Directions:
1. Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.
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.
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.
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