PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
- Pluck off and discard the ends of the snap peas.
- 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 1/4 cup of the cooking liquid.
- 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.
- 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.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 767 milligrams, Sugar 9 grams
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
PASTA WITH CREAMY GOAT CHEESE TOMATO SAUCE
I had some left over cooked pasta one night and wanted to make a quick meal. I a few things together, and it happened (to my surprise) to be really good. This is a creamy, very tasty dish that I hope you enjoy. I used whole wheat pasta, but either would be good. Also, adjust the spices to your liking. I have posted the recipe for one serving, but it is easily doubled, tripled, and so on.
Provided by Chef Creampuff
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.).
- Drain the pasta, then put it in a small pot and add the remaining ingredients.
- Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
- Serve and enjoy!
Nutrition Facts : Calories 263.3, Fat 1.2, SaturatedFat 0.2, Sodium 38.2, Carbohydrate 54.7, Fiber 4.5, Sugar 7.2, Protein 9.7
FRESH PASTA AND PEAS
Delicious pasta dish with fresh green peas. This a simple but tasty recipe that will have you wanting for more.
Provided by Pietro
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
- Cook them gently for 15 minutes.
- In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
- Add the cooked peas to the tagliatelle, making sure to include the juices.
- Mix well and serve hot with grated pecorino cheese.
Nutrition Facts : Calories 448.9, Fat 10.8, SaturatedFat 2, Cholesterol 70, Sodium 23.5, Carbohydrate 71.8, Fiber 7.1, Sugar 6.4, Protein 16.4
CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
LEMONY PASTA WITH GOAT CHEESE AND SPINACH
This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
- In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.
Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE
Categories Pasta Maker Cheese Herb Pasta Vegetable Vegetarian Dinner Goat Cheese Pea Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 20
Steps:
- For filling:
- Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
- For piedmontese pasta dough:
- Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
- Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
- Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
- Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.
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