Goat's Cheese Pasta with Pine Nuts and Rosemary

Here's another recipe inspired by Gordon Ramsay's book Fast Food. He really has a knack for great flavor combination - I don't think I'd have come up with rosemary, goat's cheese, chili and pine nuts, but it really does work. And as everything from Fast Food, it's really easy and quick to make, and thus perfect for a weeknight.

Goat's Cheese Pasta with Pine Nuts and Rosemary
Serves 2

180 g pasta
30 g butter
1 tsp chili powder
1 tbsp fresh rosemary, finely chopped
150 g sugar snap peas
100 g goat's cheese
30 g pine nuts
salt, pepper

Boil the pasta in lightly salted water until it's done. Meanwhile, toast the pinenuts in a dry frying pan until slightly golden and fragrant. Set them aside.

Melt the butter and add rosemary and chili. Fry for a minute or two, and add the sugar snap peas. Fry them for a few minutes.

Drain the pasta, but save some of the cooking water. Add the cooked pasta to the pan, crumble in the goat's cheese (no rind!) and add a few spoonfuls of the pasta water to make it saucier. Season with salt and pepper, and sprinkle with the pine nuts.

Recipe in Swedish:
Getostpasta med rosmarin & pinjenötter