This Pea and Goats Cheese Pasta is an excellent dish for the whole family. The fresh savory flavor of peas, soft sweet onions, and salty goat's cheese – the perfect balance of flavors.
This pasta is ready in under 30 minutes and makes an easy weeknight meal. It only has a handful of ingredients, but it still packs a punch of flavor.
Using a small shape pasta means you can spoon this in easily, so it is excellent for small kids or big adults who want to sit on the sofa and eat!
A simple sauce of pea and onion
The key to this pasta sauce is the onions. They make a sweet and savory base. They are simmered in plenty of extra virgin olive oil and then braised in vegetable stock. This creates a beautiful emulsion of flavor.
The peas are straight from the freezer and braised with the onions. This is a simple dish, perfect for busy weeknights.
You can use any onions for the recipe; sweet white onions would be my first suggestion, although I often use a standard brown onion as that is mostly what we have in the house.
What pasta to use in the dish
I recommend a small shape for this pasta recipe. Elbows (as pictured is perfect), a small ziti, mini penne, small/medium shells, or ditalini are great options.
When cooking the pasta, ensure you set the timer for 2 minutes less than the suggested cooking time on the packet; you can finish cooking it in the sauce, where it will soak up all the delicious flavors.
What to serve with Pea and Goat Cheese Pasta
Side: To make the most of this goat's cheese pasta, serve this dish with a simple side of toasted ciabatta slices. They add a nice crispness to your meal and also work as a way to mop up any remaining sweet onion and goat cheese.
Wine: This is a great dish to pair with wine! Any wine. Peas and goats cheese works wonderfully with white, red, or rosé. You want a fresh, unoaked young wine. And whatever you pick, serve it lightly chilled. Our recommendation would be a Sauvignon Blanc, Provençal rosé, or Syrah (remember to chill it lightly).
If you make this Pea and Goats Cheese Pasta, don't forget to come back and comment or tag me on social media.
Any questions about the recipe? Use the comments section below.
Pea and Goat Cheese Pasta
- 2 onions
- ¼ cup extra virgin olive oil
- 12 oz dried pasta
- 1 tablespoon salt
- 1½ cup vegetable broth
- 3 cups frozen peas
- 4 oz goat cheese - 1 small grocery store log
- salt and pepper
- Start a large pan of water on the hob to boil.
- Peel the onion and slice it into thin half-moons.
- Add the olive oil to a large skillet, add in the onions and cook over medium-low heat for 6-8 minutes until softened.
2 tablespoons extra virgin olive oil
- Add the vegetable stock to the onions and bring to a boil; reduce to a very low simmer.
1½ cups vegetable broth
- Once the pasta water is boiling, salt it and add the pasta. Set your timer for 2 minutes less than the packet suggests.
1 tablespoon salt
12oz/340g dried pasta
- Add the frozen peas to the simmering vegetable stock.
3 cups frozen peas
- Reserve a cup of the pasta water and then drain.
- Turn the heat up to medium-high under the skillet and add the pasta and ¼ cup of the cooking water.
- Stir well and cook for a further minute or two or until the pasta is cooked to your liking.
- Add extra pasta cooking water if the pan gets too dry.
- Crumble over the goat's cheese and plenty of black pepper. You shouldn't need salt as the cheese and broth add salt. But add to taste.
4oz/110g goat cheese
black pepper (to taste)
salt (to taste)