Farfalle with Peas & Goat Cheese

I love goat cheese so I was super excited to try this recipe from the

April 2010 Family Circle magazine.

It was yummy, Kevin even liked it and he's not a huge fan of goat cheese!

Farfalle with Peas & Goat Cheese

8 oz farfalle pasta

1 1/2 cups frozen peas, thawed

1 large red pepper, seeded & cut into 1/4" strips

1 T. cornstarch

2 T. olive oil

3 cloves garlic, minced

2 tsp. dried oregano

1/8 tsp. red pepper flakes

1/2 cup white wine

1 1/2 cups chicken broth

1/2 tsp. salt

1 bunch chives, cut into 1/2" pieces

1/2 cup crumbled goat cheese

Bring a medium sized pot of salted water to boil. Cook pasta according to package directions, reserving 1/4 cup of the pasta water. Add peas and red pepper to pasta for last 2 minutes of cook time. Drain pasta mixture and set aside. Meanwhile, stir together cornstarch and 1 T. water; set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, oregano, and red pepper flakes and cook 1 minute. Stir in wine and bring to a boil. cook for about 2 minutes, stirring occasionally. stir in chicken broth and bring to a boil. stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt. Add pasta mixture to skillet and stir together with sauce. Stir in chives, and 1/4 cup of the goat cheest, adding pasta water by the tablespoonful if mixture appears dry. Sprinkle with remaining goat cheese. Serve immediately.

Makes 6 servings.