Here is a simple pasta dish that literally takes no time to whip up. The goat cheese gives it a nice creamy texture. To balance the tanginess of the goat cheese I thought I'd add some crispy pancetta.
I like it as a main dish, but can definitely serve as a side dish, without a doubt.
Being that we are super busy with our upcoming move, it's a given that I want my meals to come together easily.
Are you in a rush to get dinner on the table or just extremely busy? If so, this is the dish for you...
Pasta with Goat Cheese
- 1 Pound Cellentani Pasta
- 1 Teaspoon Olive Oil
- 4 Oz. Pancetta, Diced
- 8 Oz. Goat Cheese, Room Temperature
- 1/2 Cup Hot Pasta Water
- 1 Cup Frozen Peas, Defrosted
- 1/4 Teaspoon Black Pepper, Or To Taste
- 1/3 Cup Shredded Parmesan Cheese, Or To Taste
Boil water in a large pot and cook the pasta for 8-10 minutes, or until al dente. In the meantime, heat the olive oil in a medium pan on medium/low heat. Dice the pancetta and add to the pan until crispy. Drain on a plate lined with paper towels.
Once the pasta is done, drain it, reserving 1/2 cup of the water. Return the pasta to the pot and add the water and goat cheese. Toss, coating well. Add the pancetta, peas, pepper, and parmesan cheese. Combine well. Makes 8 servings.
This post is linked to Southern Sundays.