Pasta with Bacon, Peas, and Goat Cheese

March 28, 2010 · 16 comments

in pasta,quick and easy

A 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.

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