Spaghetti with Goat Cheese, Mint and Peas
Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta. Adapted from a recipe in Evan and Sarah Rich’s “Rich Table,” our simplified take comes together in one pot in 25 minutes. (We know, goat cheese isn’t typically invited to the pasta plate, but it’s surprisingly welcome; the combination of lime juice and chèvre make for fresh and zingy flavor and the soft cheese lends extra creaminess.)
- Makes4 servings
- Cook Time25 minutes
- 2
This one-pot pasta dish is our simplified take on a recipe from “Rich Table” by Evan and Sarah Rich. The sauce requires no cooking and the only knife work is chopping the mint. But the full, fresh flavors belie the ultra-easy preparation.
Don't forget to thaw the peas so that the ½ cup for mashing will break down easily. Don't forget to save about 1 cup of the pasta cooking water before draining the spaghetti. You'll need the starchy liquid to thin the goat cheese mixture and create a silky sauce that coats the pasta.
Step 1
In a large pot, bring 4 quarts of water to a boil. Stir in 2 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
Step 2
Meanwhile, in a medium bowl, use a fork to mash ½ cup of the peas to a coarse puree. Add the goat cheese, lime zest and juice, oil, half of the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Using the fork, continue to mash until well combined; set aside.
Step 3
To the drain pasta in the pot, add the goat cheese mixture, the remaining peas and ¾ cup of the reserved cooking water. Toss until evenly coated, adding more cooking water 1 tablespoon at a time as needed so the sauce is creamy and clings to the pasta. Taste and season with salt and pepper. Serve sprinkled with the remaining mint.
