I wanted to do something nice for my mom this past Mother’s Day and considering that she loves creamy pastas, this recipe seemed like the right way to go.
Whole-Grain Orecchiette with Goat Cheese and Peas (somewhat based on this recipe from Delish)
13 oz. (about 1 box) of whole-grain orecchiette
3-4 cloves of garlic
3-5 tablespoons of extra virgin olive oil
1 lb. of frozen peas
6-8 oz. of softened goat cheese
salt and pepper, to taste
Boil water in a medium pot on high. Add 2-3 teaspoons of salt.
Crush, chop or mince the garlic. In an 8-10 inch skillet, combine garlic and oil. Cook on medium until slightly golden and aromatic, occasionally stirring. Add pepper and salt (about 1/8 teaspoon of each).
Add pasta to boiling water. Cook 1 minute less than the minimum time the label directs.
Add peas. Cook 2-3 minutes longer.
Drain pasta and peas, but reserve 1-1 1/2 cups of pasta water.
Place pasta back in the same pot and add in goat cheese and a little bit of pasta water (be sure to add the water in just a bit at a time, until the cheese is melted and the it is the consistency you desire).
Add in garlic mixture and combine.
This is ideal if you want a light (lighter than say, alfredo), cheesy, flavorful pasta. I used a liberal amount of goat cheese and yet it turned out very mild with just a hint of pungency. My mom is not a goat cheese lover, but she really enjoyed this (as did I!).