Pasta With Creamy Goat Cheese and Snap Peas
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ⅓pound creamy goat cheese
- 1pound snap peas or snow peas
- Salt to taste
- ¾pound penne or other tubular pasta
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- 4large ripe plum tomatoes, cored and cut into small cubes
- 1jalapeno pepper, seeded and chopped fine
- Freshly ground pepper to taste
- 4tablespoons coarsely chopped basil leaves
Preparation
- Step 1
Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
- Step 2
Pluck off and discard the ends of the snap peas.
- Step 3
In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve ¼ cup of the cooking liquid.
- Step 4
Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
- Step 5
Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.
Private Notes
Cooking Notes
I added onion and substituted cherry tomatoes for the chopped tomatoes, sautéing them with the garlic and jalepeno until they burst. Used frozen peas instead of snap and found that I needed almost 2 cups of the pasta liquid to keep it creamy. I know, I know, I changed almost everything...but the basic jalepeno+tomato+goat cheese base with the herbs was delicious (oh, I added 1/2 cup of parsley as well)...creamy and seriously flavorful. I will do it my way, but I will make this again!
I liked this! I used home canned tomatoes in place of fresh. I will make this again.
Delicious! Made me a fan of snap peas, which I’d rarely eaten because I “don’t like peas.” But they’re at the farmers market now, as are some tomatoes. You can adapt if you like. I upped the garlic and basil, reduced pasta and added a pinch of sugar and bay scallops near the end of cooking tomato mixture. But it’s a great recipe exactly as is.
This is delicious. I used several tablespoons of tomato paste rather than plum tomatoes. Tasted great. Quick and easy. I made it with Tinkyada gluten-free fusilli. My wife loved it!
This was a delish way to use yummy snap peas! I used two cans drained diced tomatoes but otherwise made as written and it was perfect. Very easy for a weeknight!
Left out the jalapeno, but changed nothing else. A dreamy and most wonderful pasta recipe though up by the genius Pierre Franey.
I have been making this dish ever since it appeared in the New York Times many years ago. It remains my favorite pasta dish of all time. I regret not writing Pierre Franey while he was alive to tell him my husband, now deceased as well, and I appreciated his genius ability at the stove, and for this recipe in particular. I have to add that from the start I left out the jalapeno pepper and hope he didn’t mind.
This was very good. I added two ears of corn with the tomatoes (used cherry) and they worked well. The jalapeño or another spicy pepper is key.
No tomatoes used this time and it was amazing!!! And so easy and fast/ fed 4 without leftovers and a complete meal. Definitely a great way to highlight the best spring produce (peas) in a satisfying meal.
I added onion and substituted cherry tomatoes for the chopped tomatoes, sautéing them with the garlic and jalepeno until they burst. Used frozen peas instead of snap and found that I needed almost 2 cups of the pasta liquid to keep it creamy. I know, I know, I changed almost everything...but the basic jalepeno+tomato+goat cheese base with the herbs was delicious (oh, I added 1/2 cup of parsley as well)...creamy and seriously flavorful. I will do it my way, but I will make this again!
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