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Farfalle with Peas and Goat Cheese


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  • 8 oz. farfalle pasta
  • 1 1/2 c. frozen peas,thawed
  • 1 lg. red pepper,seeded and cut into 1/4 inch strips
  • 1 Tbsp. cornstarch
  • 2 Tbsps. olive oil
  • 3 cloves garlic,minced
  • 2 tsps. dried oregano
  • 1/2 c. white wine
  • 1/1 /2cups low sodium chicken broth
  • 1/2 tsp. salt
  • 1 bunch chives,cut into 1/2 inch pieces
  • 3/4 c. chopped walnuts,toasted
  • 1/2 c. crumbled goat cheese


Servings 6
Preparation time 15mins
Cooking time 27mins


Step 1

Cook pasta according to pkg. directions,reserving 1/4c. of the pasta water.
Add peas and red pepper to the pasta pot for the last 2 mins of cooking.
Drain pasta mixture and set aside.

Meanwhile,stir together cornstarch and 1 Tbsp. water;set aside.
Heat olive oil in a lg. non-stick skillet over med-high heat.
Add garlic,oregano and cook 1 min.
Stir in wine and bring to a boil.
Cook for about 2 mins,stirring occassionally.
Stir in chicken broth and bring to a boil.
Stir in cornstarch mixture and cook 2 mins. or until thickened.
Stir in salt

Add pasta mixture to skillet and stir together with sauce.
Stir in chives,walnuts and 1/4c. cup of the goat cheese,adding pasta water by the tablespoonful if mixture appears dry.
Sprinkle with remaining goat cheese.
Serve immediately.

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