Ingredients (serves 4):
- 350g dried pasta
- 2 cups frozen or fresh peas
- 1 tbs olive oil
- 4 cups (1L) chicken stock (preferably homemade)
- 240g soft goats' cheese
- 1 cup grated parmesan
- 2 tbs finely chopped basil
Directions:
- Cook the pasta in a large saucepan of boiling salted water until al dente, adding the peas for the last 5 minutes of cooking. Drain, then toss in olive oil to prevent it from sticking. Set aside.
- Place chicken stock in a saucepan over medium heat and simmer until reduced by half. Crumble in goats' cheese, whisking to form a smooth sauce. Season with salt and pepper.
- Pour boiling water through pasta and peas to reheat, then add to the sauce. Stir in half the parmesan and the basil, then toss together well. Serve with the remaining parmesan and black pepper.
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