Farfalle with Peas and Goat Cheese
- 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
Preparation time 15mins
Cooking time 27mins
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.