Pasta With Creamy Goat Cheese and Snap Peas

Ingredients

• ⅓ pound creamy goat cheese
• 1 pound snap peas or snow peas
• Salt to taste
• ¾ pound penne or other tubular pasta
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 4 large ripe plum tomatoes, cored and cut into small cubes
• 1 jalapeno pepper, seeded and chopped fine
• Freshly ground pepper to taste
• 4 tablespoons coarsely chopped basil leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    542 calories; 16 grams fat; 6 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 22 grams protein; 17 milligrams cholesterol; 187 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
2. Pluck off and discard the ends of the snap peas.
3. 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.
4. 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.
5. 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.

30 minutes