Artichoke, pea and goats cheese tagliatelle

February 15, 2011

A quick tasty pasta. I prefer the goats cheese marinated in oil and herbs such as Meredith Dairy. You could also use Persian fetta. Add bacon for those who need some meat!

Serves 2


olive oil
1 small Spanish onion, chopped finely
6 artichoke hearts in oil, chopped roughly (but not so as mashed up!)
1 cup frozen peas
150g marinated goats cheese
250g fresh tagliatelle


Boil water for the pasta in a large pan.

In a fry pan, saute the red onion until transparent.

When the pasta is almost cooked, add the artichoke hearts and peas to the fry pan. Cook gently for a minute or two. Turn off the heat.

Drain the cooked pasta and add to the vegetables mixing together well.

Stir through the goats cheese, drizzle with a little of the marinating oil and serve.


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