First let’s talk about Dreamfields Pasta. I’ve seen this pasta in the supermarket; but never really gave it much thought. I’ve had bad experiences with various pasta’s not tasting good or not cooking up right. So I tend to stick with brands I’ve used before. I’ll admit I was pleasantly surprised with Dreamfields; the pasta was delicious. Even my husband, who is pickier than me, commented on how good the pasta was.
As for the recipe I choose to reinvent: Rotini with Broccoli, Peas Basil and Goat Cheese created by Winnie of Healthy Green Kitchen.
Winnie’s recipe sounded fabulous but I really wanted a pasta dish that would utilize ingredients both my husband and I enjoy. So I tweaked it just a little and came up with my own version.
|Pasta with Asparagus, Peas & Goat Cheese in a Spicy Basil Oil|
Pasta with Asparagus, Peas and Goat Cheese in a Spicy Basil Oil
4 ounces (dry) Dreamfields Rotini
4 tablespoons olive oil
1 cup frozen peas
1 garlic clove, thinly sliced
1 cup asparagus, sliced (tips reserved)
1/2 cup loosely packed, fresh basil, chopped
1/4 cup fresh goat cheese, crumbled
1 tsp crushed red pepper flakes
Cook pasta according to manufacturer's directions.
Heat the olive oil in a skillet over medium heat. Add garlic, basil and crushed red pepper to the cold oil, to avoid having the garlic brown too fast. Cook until fragrant. Add the asparagus and frozen peas to the flavored oil. Cook until veggies are tender about 3 minutes. Add the asparagus tips and season with salt.
Drain pasta reserving about a cup of the liquid. Add pasta and reserved water to the pan, tossing to coat. Add goat cheese; give one last toss and serve. Top each plate with some fresh basil if desired.