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–+ servings
A white plate with orecchiette, peas, and pine nuts.
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4.50 from 2 votes

Orechiette with Goat Cheese, Peas, and Mint

This is a dish that can easily be tossed together in less than 30 minutes for a quick weeknight meal. The peas are blanched right along with the pasta; the leeks are sliced and sautéed as the pasta cooks; and the cheese, butter, and cream are added to the same pan. A drizzle of the pasta-water and a brief simmer are all it takes to create the delectable sauce. A last-minute addition of minced fresh mint adds a fresh, herby note and a sprinkling of toasted pine nuts a nice toothsome crunch.
Servings 4 - 6
Author Robin Donovan

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 medium leeks white and pale green parts only, trimmed, halved lengthwise, and thinly sliced
  • 1 pound dry orechiette or other short pasta
  • 10 ounces shelled peas
  • 5 ounces fresh goat cheese
  • ½ cup heavy cream half-and-half, or whole milk
  • Zest and/or juice of 1 lemon optional
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons toasted pine nuts
  • Freshly grated Parmesan for serving optional

Instructions

  • Set a large pot of salted water over high heat to boil for pasta. Once the water comes to a rapid boil, add the pasta.
  • While the pasta is cooking, heat the olive oil and butter in a large, heavy skillet, over medium-high heat, until the butter is melted and oil is hot. Add the leeks and cook, stirring, until soft, about 3 to 5 minutes.
  • About 3 minutes before the pasta is done, add the peas to the boiling water. When pasta and peas are done, reserve 1 cup of the cooking water and drain in a colander.
  • To the skillet with the leeks, add the goat cheese, salt, and cream, half-and-half, or milk and cook, stirring frequently, until the cheese is melted.
  • Add lemon zest and/or lemon juice, if using, pasta, and peas and cook, stirring, until well combined.
  • If you like a creamier consistency, add a little of the reserved pasta water or more half-and-half or cream.
  • Stir in the chopped mint.
  • Taste, and add additional salt and pepper if needed.
  • Serve immediately, garnished with toasted pine nuts and freshly grated Parmesan, if desired.