You are here

Farfalle with Peas and Goat Cheese

Farfalle with Peas and Goat Cheese

Nutrition Facts
  • cal. (kcal) 547
Farfalle with Peas and Goat Cheese
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 12 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 3 people
add your rating thank you for rating | add a comment


Shop Kitchen ▾
  • 8 ounces farfalle pasta
  • 1 1/2 cups frozen peas, thawed
  • 1 large red pepper, seeded and cut into 1/4-inch strips
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1 bunch chives, cut into 1/2-inch pieces
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup crumbled goat cheese


  1. Bring a medium-size pot of salted water to a boil. Cook pasta according to package directions, about 12 minutes, reserving 1/4 cup of the pasta water. Add peas and red pepper to pasta pot for last 2 minutes of cook time. Drain pasta mixture and set aside.
  2. Meanwhile, stir together cornstarch and 1 tablespoon water; set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, oregano and red pepper flakes and cook 1 minute. Stir in wine and bring to a boil. Cook for about 2 minutes, stirring occasionally. Stir in chicken broth and bring to a boil. Stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt.
  3. Add pasta mixture to skillet and stir together with sauce. Stir in chives, walnuts and 1/4 cup of the goat cheese, adding pasta water by the tablespoonful if mixture appears dry. Sprinkle with remaining goat cheese. Serve immediately.

Nutrition Information for Farfalle with Peas and Goat Cheese

Servings Per Recipe: 6
PER SERVING: 547 cal., 25 g total fat (4 g sat. fat), 7 mg chol., 574 mg sodium, 59 g carb. (7 g fiber), 17 g pro.

Love it? Share now!


Loading comments...