pasta primavera

A Spring Fever Recipe from Kathy Campbell’s Kitchen

• 12 oz. fusilli or corkscrew pasta
• ½ lb. sugar snap peas (halved lengthwise) or broccoli florets (or a combination)
• 2 carrots, shredded
• 1 yellow bell pepper, cut into thin strips
• ¼ cup virgin olive oil plus more for drizzling
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• ¼ to ½ t. red pepper flakes
• ½ cup roughly chopped fresh mint
• ½ cup grated parmesan cheese
• 4 oz. goat cheese, crumbled

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last two minutes of cooking. Reserve ½ cup of cooking water, then drain the pasta and vegetables and return to the pot.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 tsp. salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in ¼ cup of the reserved cooking water.
3. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan, and half of the goat cheese. Toss to combine and season with salt.