​One-Pot Pasta Primavera Recipe With Goat Cheese Is a Chef's 20-Minute Masterpiece by Gale Gand

Pasta Dinner
8 months ago

​One-Pot Pasta Primavera Recipe With Goat Cheese Is a Chef's 20-Minute Masterpiece

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! 

Throw a salad together (maybe a Caesar salad?) and don't forget the garlic bread for the perfect pasta dinner. 

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 2 to 3

Ingredients

  • 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:

  1. Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute.
  2. Add the pasta, salt and water and bring to a boil over medium-high heat. Continue to cook 5 minutes, stirring occasionally.
  3. 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. 
  4. 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.
  5. 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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Donna John
Yum! Can't wait to try this, Gale Gand !
Cassiday
Looks so good. 😋
Elisa Schmitz
What a perfect meal, Gale Gand , thank you for sharing! #yum

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