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Recipe: Herb, Goat Cheese & Vegetable Pasta

February 1, 2011

Summary: So delish and a perfect balance of low fat protein and carbs

Ingredients

  • 250gm dried pasta
  • 1 bunch parsley
  • 1 bunch basil
  • 1 bunch chives
  • 120gm goat cheese
  • 1 bunch spring onions, chopped
  • 1 small stalk broccoli, chopped into small florets
  • 1 zucchini, chopped
  • 1 cup peas, defrosted
  • 3 tblsp garlic olive oil
  • Stock
  • Salt and pepper

Instructions

  1. Puree the parsley, basil, chives and garlic olive oil in the food processor.
  2. Then add the goat cheese and pulse till mixed through and leave to one side.
  3. Cook the pasta in stock (use veg stock if you want to keep it vego).
  4. Towards the end of cooking add the broccoli and cook for 3mins or until tender.
  5. Add the zucchini, peas and spring onion fir the last 30 seconds or so to blanch.
  6. Drain the pasta and veg, reserve 1/2 cup of cooking stock.
  7. Add the herb and goat cheese mix to the saucepan and heat through, adding a little pasta water at a time until a creamy sauce forms. Add salt and pepper to taste.
  8. Add the pasta and veg and stir to combine.
  9. Serve with a few parmesan shavings.

Quick Notes

Delish cold as a pasta salad

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Main Meals  / Recipes  / Vegetarian

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