Posted by Stacy Spensley on Apr.16, 2010

Tender green peas abound in spring. Buy them as fresh as possible from the garden or farmer’s market as they are best eaten right away. Put on some music and involve your kids by getting them to help you shell peas before dinner. In a pinch frozen peas will work fine, but take advantage of those early season beauties if you can!

The best part about this dish is not the simple flavors that allow the peas to really shine, it’s the fact that it’s a one-pot dish that is just as fast to cook as a box of macaroni and cheese. A great variation is to saute vegetables like onion, garlic, and zucchini to stir in, too, but that would require an extra pan.

Pasta with Spring Peas, Goat Cheese, and Mint

Serves 4

8 ounces dry tube pasta (such as penne, macaroni, or even rotini)
2 cups green peas, fresh or frozen
4-6 ounces goat cheese
1 tablespoon fresh lemon juice
1/3 cup fresh chopped mint leaves salt and pepper, to taste

In a large saucepan bring a quart of water to a boil. Add a teaspoon of salt and return to a boil. Add pasta and cook according to directions on packaging. About 3 minutes before the pasta is done, add the peas to the water and return to a boil. Continue cooking until pasta is tender. Reserve a cup of pasta water. Drain pasta and peas and return them to the same pan.

Crumble the goat cheese and add it to the pasta a few pieces at a time, stirring well. Add reserved pasta water a tablespoon at a time if pasta seems too dry. Continue until goat cheese is melted and smooth.

Garnish each dish of pasta with fresh mint, and salt and pepper if desired. Serve immediately.

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Main Dishes.