Spaghetti with Goat Cheese, Mint and Peas

Υλικά

Kosher salt and ground black pepper

12 ounces spaghetti

1 cup frozen peas, thawed, divided

4 ounces fresh goat cheese (chèvre)

1 teaspoon grated lime zest

1 tablespoon lime juice

1/3 cup extra-virgin olive oil

1/2 cup chopped mint, divided

Οδηγίες

In a large pot, bring 4 quarts of water to a boil. Stir in 2 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.

Meanwhile, in a medium bowl, use a fork to mash ½ cup of the peas to a coarse puree. Add the goat cheese, lime zest and juice, oil, half of the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Using the fork, continue to mash until well combined; set aside.

To the drain pasta in the pot, add the goat cheese mixture, the remaining peas and ¾ cup of the reserved cooking water. Toss until evenly coated, adding more cooking water 1 tablespoon at a time as needed so the sauce is creamy and clings to the pasta. Taste and season with salt and pepper. Serve sprinkled with the remaining mint.