Mild goat cheese lends a sophisticated tang to this creamy, orange-hued sauce. Tossed with tiny green peas, toasted pine nuts, and festive bow ties (it&39;s fabulous with fettuccine and gnocchi too), the resulting dish is wonderfully easy and original. If you&39;re not a fan of goat cheese, try the recipe with Boursin or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.
- 12 oz. farfalle pasta
- 1 cup frozen petite peas
- 2 Tbs. pine nuts
- 1/2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 11/4 cups prepared creamy tomato soup
- 1/4 cup nonfat or regular half-and-half
- 1 Tbs. dry white wine, optional
- 3 oz. creamy mild goat cheese (6 Tbs.)
1. Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during last 3 minutes of cooking. Drain in colander, and set aside. Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.
2. Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown. Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
3. Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.
- Calories: 341
- Carbohydrate Content: 57 g
- Cholesterol Content: 7 mg
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 283 mg
- Sugar Content: 4 g