13.6.12

Fusilli with Goat Cheese, Peas and Prosciutto

I cannot believe I forgot to share this recipe with you! It was delish! It was based off a recipe I found by Whole Foods... made more budget friendly (no, I did not need to buy the most expensive goat cheese in store) and what we had at home.


1 boxwhole grain fusilli pasta
2 cups frozen peas
4 ounces goat cheese
3/4 teaspoon freshly grated orange zest
4 ounces thinly sliced prosciutto, cut into 1/2-inch wide strips

Instructions:
Bring a large pot of water to a boil. Add fusilli and cook until al dente, about 12 minutes. Three minutes before the pasta finishes cooking, add peas. Reserve 1/2 cup pasta cooking water, then drain pasta and peas well.
Place cheese in a large bowl and crumble it into small pieces. Add orange zest. Stir in drained pasta and peas and toss until cheese has melted and evenly coated the pasta. If cheese doesn't melt completely, add a few tablespoons of reserved pasta cooking water and continue tossing. Stir in prosciutto and serve.

This was an amazing and quick weekday meal that we will make again. Things we loved about it:
1. leftovers! B loves things like this for lunch the next day.
2. The creamyness of the goat cheese with the crispness of the peas and saltyness of the proscuitto!
3. The cost per serving when you are selective with your ingredients. Just because Whole Foods tells you to use $10 goat cheese does not mean the $3 herbed goat cheese will not be delish!

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