Title: Pasta with Creamy Goat Cheese and Snap Peas
Categories: Pasta Goatcheese Snap
Yield: 4 Servings

1/3	lb	Creamy goat cheese
1	lb	Snap peas or snow peas
		Salt to taste
3/4	lb	Penne or other tubular pasta
2	tb	Olive oil
1	tb	Finely chopped garlic
4	lg	Plum tomatoes, cored and cubed
1		Jalapeno, seeded and chopped fine
		Freshly ground pepper to taste
4	tb	Chopped basil leaves

Crumble goat cheese fresh from refrigerator. Let warm to room temperature. Pluck off and discard the ends of the snap peas. In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again, and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain and reserve 1/4 cup of the cooking liquid.

In a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes. Add the pasta and the peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.

From The Cookie Lady's Files.

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