Pasta with Bacon, Peas, and Goat Cheese
16A few weeks ago, I realized it had been an absolutely ridiculous amount of time since I’d had goat cheese. Me – Mrs. Goat Cheese herself. Unacceptable. So when I got off the train one evening after work, I walked to a local market, and picked up a log of chevre. I didn’t want anything fancy and I definitely didn’t want anything time consuming (meal prep has been getting shorter and shorter, as you’d imagine), so I decided on a very simple pasta dish that would really make the goat cheese come through.
I love using creamy cheeses for pasta sauces. They give you that luxurious, rich feel, but they aren’t *quite* as bad for you as using heavy cream. And, of course, using a tasty cheese will yield some tasty pasta. This pasta is done in about the same time it takes you to cook the cavatappi, so it couldn’t be any easier. I always have frozen peas on hand, and love tossing them into pasta dishes. I’ve never been one to enjoy a side dish of peas (only if they are made the Greek way with tomato and dill) but I adore them when mixed with pasta, rice, etc.
I’m submitting this over to Ruth at Once Upon a Feast, who’s hosting (and is the original mastermind behind) Presto Pasta Night.
Cavatappi with Goat Cheese, Peas, and Bacon
Serves 2
4 oz. pasta (with some of the cooking water reserved)
3 strips bacon, chopped
2 cloves garlic, minced
1/3 cup peas
2 oz. goat cheese
2 Tbsp. toasted pine nuts (the easiest way to toast them is in a dry skillet until fragrant)
freshly ground pepper and salt if needed
Cook the cavatappi in boiling, salted water until al dente. Reserve about 1/2 cup of the starchy cooking liquid and drain.
Meanwhile, heat a skillet over medium heat and then add the bacon. Once cooked, remove the bacon with a slotted spoon and drain on a towel. Leave about 2 tsp. of bacon grease in the pan and discard the rest.
Add the garlic to the bacon fat and stir, just until fragrant. Add the pasta, peas and some of the starchy cooking water (start with just a little bit of the water; you can always add more). Once the peas have warmed through, add the goat cheese and stir until it coats the pasta, adding more pasta water if necessary. Season to taste with salt and freshly ground pepper. Top with pine nuts and serve.
Creamy goat’s cheese, pasta, bacon seriously, what is not to like about this food!!
I love all your comfort foods Elly and especially all your goat’s cheese dishes! Looks delicious!
Using the goat cheese for that creamy texture is something we would really enjoy Elly!
I’m drooling! Thanks for sharing the perfect dish with Presto Pasta Nights. I too, adore goat cheese – on pizza, in scrambled eggs and especially in pasta.
Looks super yummy! Too bad my hubs does not like peas like I do!
This looks so wonderful, like a healthy carbonara! I love goat cheese as well, and never thought of using at as a pasta sauce 🙂
Hey Ms Goat Cheese, this looks very tasty and simple to make. Good after work stuff you got going on there.
This was delish…we made it last night! Thanks 🙂
So glad you liked it, Holly!
I love goat cheese sauce like this. And great add-ins!
So simple and yet, so delicious! Pasta dishes are always the best for those simple, delicious and quick meals.I love the addition of goat cheese!
This sounds absolutely delicious–perfectly comforting.
all my favorites in one dish…sounds like heaven.
This looks delicious, I absolutely adore goats cheese, and will have to try this soon.
There are definitely foods that cause me to wake up in the middle of the night and think – how long has it been since I’ve had THAT. Love this pasta dish!
I’m also a huge goat’s cheese lover….or just a cheese lover full stop….well, goat’s cheese is in my 5 for favourites 😉 I realize though that I don’t cook with it nearly enough! thanks for sharing!