One-Pot Pasta Primavera Recipe With Goat Cheese Is a Chef's 20-Minute Masterpiece by Gale Gand
In just 20 minutes you can have a bowl of creamy pasta with a tangy goat cheese sauce. No joke! This easy pasta primavera recipe is easy enough for a Monday night, and impressive enough for a dinner party with friends. The tang of the goat cheese makes this easy pasta recipe extra special.
For this chef-approved recipe you'll need extra-virgin olive oil, fresh garlic, farfalle pasta, salt, asparagus, broccoli, frozen green peas, goat cheese, heavy cream, fresh basil, lemon zest and fresh cracked black pepper. If you're not a fan of farfalle pasta, use whatever short pasta you do like. This pasta recipe is very forgiving!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 3
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 8 ounces farfalle pasta
- 1 teaspoon salt
- 3 - 4 cups water
- 5 stalks asparagus, ends cut off and cut into 1-inch pieces
- 1 crown broccoli, cut into florets (about 3 1/2 cups)
- 2/3 cup frozen peas, thawed
- 3 ounces goat cheese, broken up
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh basil, plus more for garnish
- grated zest of 1 lemon
- grinds of black pepper
Here's how to make it:
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute.
- Add the pasta, salt and water and bring to a boil over medium-high heat. Continue to cook 5 minutes, stirring occasionally.
- Add the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring.
- Test the pasta for doneness and if it’s still very toothie add another 1/2 cup water and boil a few more minutes. Reduce the heat to low and stir in the goat cheese, cream, basil, lemon zest and pepper until the goat cheese is completely melted.
- Taste and adjust the seasoning, if needed. Serve in bowls garnished with more basil and a lemon wedge.
Chef Gale Gand's finished one-pot farfalle with goat cheese recipe.
Photo (main) courtesy of Elaine Thomas.
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