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Monday, July 18, 2011

Whole-Grain Shells with Goat Cheese and Walnuts

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Why do I love this pasta dish? Let me count the ways...

1. It's easy. Start to finish, about 30 minutes to make, and no complicated steps.
2. It's simple. No crazy ingredients, and yet its simplicity causes it to shine!
3. Goat cheese. Need I say more?

I made this for dinner one evening for me and Ryan along with Julia and her boyfriend Nate. My grandma had passed the recipe along to me and, as always, her recommendation proved to be on par with our taste! All four of us happily dug in and even threw out a few "thank you Grandma!"'s during dinner.

If you need to get dinner on the table fast and you want something tasty that isn't too elaborate, this recipe is for you. Enjoy!

One Year Ago: Chickpea Pasta with Spinach, Sun Dried Tomatoes, and Walnuts (another great & easy pasta dish!)

Whole-Grain Shells with Goat Cheese and Walnuts
from Good Housekeeping
*serves 6

-salt & pepper
-1/2 cup walnuts, chopped
-2 cloves garlic, chopped
-1 tbsp extra virgin olive oil
-1 box (13.25 oz.) medium whole-grain shells
-1 bag (16 oz.) frozen peas
-6 oz. goat cheese, softened

1. Bring a 6-quart pot of water to boil. Add 2 tsp salt.
2. In a 8- to 10- inch skillet, add olive oil, walnuts, and garlic. Cook over medium, stirring occasionally, until golden. Stir in 1/8 tsp salt and freshly ground pepper.
3. Add pasta to boiling water and cook 1 minute less than the minimum time on the label, stirring occasionally. Add peas and cook for 1 additional minute. Reserve 1 cup of the pasta cooking water. Drain pasta and peas; return to pot.
4. Stir in goat cheese, 1/2 cup pasta water, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper. Top with walnuts and garlic mixture.

This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".