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Spaghetti with Goat Cheese, Mint and Peas
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.
4
Servings
Tip
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.
25 minutes
Ingredients
-
Kosher salt and ground black pepper
-
12
ounces spaghetti
Directions
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01In 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.
Reviews
November 21, 2022
Simple yummy fare!
I reviewed this above and forgot to rate it.
Excellent. I followed the recipe exactly as written. After taking my first bite I decided to add some parmesan which I thought added some extra flavor. I find it hard to eat any pasta without freshly grated PR on it. I will make this again. Also, I divided the recipe in half since there were only two of us. Might not have been enough for two had it been my husband who eats large portions.
This was simple and very enjoyable. I loved the combination of lime zest and juice with the chevre and although I think that mint and peas are a classic combination, and mint and lime together are sublime, I elected to use basil instead of mint because that's what I had on hand and it worked great. Thank you!
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Peas are a nutrition powerhouse and that they are so delicious in this dish is a 'bonus'. Easily scaled down to serve 2 and an easy "what's for dinner, sweetie?' (all of the ingredients are staples for us) meal as long as you do a quick defrost of the peas first. While we enjoy mint and lime combined in almost anything, in this dish (made twice) we found we preferred lemon juice and minced preserved lemon peel (but grated fresh lemon peel would work too) to the lime juice and zest as partner with the chevre. Also recommend generous amount of fresh ground black pepper.