Farfalle with Peas and Goat Cheese

Farfalle with Peas and Goat Cheese
Makes 6
Prep 15 m
Cook 12 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 574 mg sodium, 25 g Fat, total, 59 g carb., 17 g pro., 4 g sat. fat, 7 mg chol., 547 kcal cal., 7 g fiber