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.