Ahhh... pasta. This ain't your mom's spaghetti. Not that there's anything wrong with your mom's spaghetti. I love making pasta. Not only is it easy, but I never make it the same way twice. There are so many variations out there.
I came across this one through my wife, Trisha. She saw this delicious treat out there in blog land and I thought, "Looks like another great experiment!"
It turns out, that this was very easy, quick, and pretty darn good. I had never thought of combining goat cheese with tomato soup for pasta sauce, but it actually turned out very well. The real surprise, however, was in the toasted pine nuts. They added a unique flavor that isn't typical of pasta and they really rounded out the whole dish. This recipe also calls for two tbsp. of white wine. You know what the best part about that is? You get to finish the rest of the bottle while you are cooking this dish!
I hope you enjoy this as much as we did!
Bon apetite!
Ingredients1 bag/box of Bow Tie pasta
1 cup frozen peas
4 tbsp. dry roasted pine nuts
1/2 tbsp. olive oil
3 cloves garlic, minced
1 1/4 cups of tomato soup
1/1 cup of half and half2 tbsp. dry white wine
6 tbsp. of creamy goat cheese
Directions
1. Cook pasta as normal. Add the peas to the water with 3 minutes left in cooking time.
2. While pasta is cooking, roast the pine nuts over medium heat in another pan until toasted and fragrant. Transfer to a plate and set aside.
3. In the same pan saute garlic with olive oil for a minute. Then stir in the soup, half and half, and white wine. Bring to a brisk simmer. Reduce heat and simmer for about 3 minutes until the sauce starts to thicken.
4. Add cheese. Stir while it melts into sauce.
5. Add salt, pepper to taste.
6. Once pasta is done, drain it and toss the entire dish together.
7. Top with the pine nuts.
Enjoy!
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