If you are looking for the ultimate spring pasta, look no further. Seriously. This was wonderful, and I don’t even like peas all that much! Found this in Donna Hay Issue #55 which I splurge and get from Amazon Donna Hay Magazine
because I can’t find it regularly in any of my stores. I know! $17 dollars an issue, but really I get as many recipes from one magazine (and sometimes lots more) than I do from a lot of cookbooks, so totally worth it in my book.
Goat’s Cheese, Lemon and Pea Pasta
- 14 oz penne
- 2 cups frozen peas
- 2 cloves garlic, crushed
- 2 tablespoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 8 oz goat cheese, crumbled
- 1.7 oz arugula
- sea salt and fresh black pepper
Cook the pasta in boiling, salted water per directions, adding the peas at the last minute. Drain and return to the pan. Add the garlic, lemon zest, lemon juice and olive oil and toss to coat. Add the goat’s cheese, arugula, salt and pepper, and mix until just combined. Serves 4.
This will be my entry for this week’s Presto Pasta Nights hosted by Allie of Yum in Tum .
Maria♥ says
Wow, this pasta dish look so delish! I've bookmarked this one 🙂
Maria
x
Chris says
$17 an issue?!?!?!?!
HOLY CARP! (sic)
Deb in Hawaii says
Gorgeous pasta dish--love the lemon, goat cheese and pea combination--seems perfect for spring. Donna Hay is well worth it. 😉
Catsparella says
Wow! This looks terrific..I'm going to try to make it for dinner very soon!! Thanks for the tip!
grace says
goat cheese convert here! and i'm among those who feel like pasta and peas were meant for each other. very classy dish, pam!
Esme says
I bought a Donna Hay magazine last month it is expensive. She has out a great book Donna Hay Seasons that I would like to get.
Krista Jorstad says
YUM! I love how light it looks with fresh greens and lemon and oil, but it looks full of flavor and depth! Love it.
Dropping in from PPN 🙂
-Krista
http://www.thebeetreporter.blog.com
The Food Hunter says
Love the flavor combination of the goat cheese, lemon and peas.
Ruth Daniels says
I love your rationalizing over a Donna Hay Magazine. It is worth the money! Love the recipe and am almost done licking the screen... perhaps I need a second helping. Thanks for sharing with Presto Pasta Night.
Allie says
Lemon and cheese - what a winning combination! Thanks for participating in this week's PPN!
Julie says
I can't wait for some spring peas to try this recipe. What delicious flavors.
Wearinbeads says
Thanks for the timely recipie. I went to the store and we will have this for dinner. I need something to tempt my sickie to start eating again.
CC11 says
In case you didn't know - here is her website - http://www.donnahay.com.au/index.htm
She also has a television show out in Australia as well!
shabby girl says
Dang! I wish I liked goat cheese! This looks very appetizing!
La Table De Nana says
All my favorite ingredients..even the goat cheese with pasta..
Super dish!
Jennifurla says
OMGoodness, I love it...and the glass of vino in the backround! YES please.
Marjie says
I should try adding lemon and cheese to my pasta, eh? Spinach is sort of like arugula, right? Looks great.
MM says
If this doesn't say Spring, I don't know what does. I'm not big on peas, but I'd eat them in this! Love lemon w/ pasta.
Nutmeg Nanny says
It's the goat cheese that makes me drool...I love the stuff! The pasta just screams Spring...yum!
KarenP says
That looks so good! My husband loves peas but doesn't care for arugula...I love arugula but peas aren't my favorite. This sounds like the ultimate compromise - I will be making it soon!
5 Star Foodie says
A delicious pasta with lovely spring flavors, the goat cheese must be fantastic here.
Joanne says
The way I like to think of it is that the fewer beers I drink when I go out, the more cookbooks I'm allowed to buy. This is about two and a half beers. So now I just don't drink. 😛
That pasta sounds delicious! Goat cheese is really one of those magical underappreciated things in life.
Lydia (The Perfect Pantry) says
I don't love peas all that much, either, but combined with the right ingredients (lemon or cheese), they really step up. And at this time of year, it's nice to be able to use frozen peas, when there's nothing in the garden.