EMERGENCY PASTA

EMERGENCY PASTA image

Yield 4 to 6 servuings as a main dish

Number Of Ingredients 6

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1 lb campanelle pasta (or another shape)
4 cloves garlic, roughly chopped
3 tsps olive oil
one carton grape tomatoes, cut in half
1/2 package of frozen baby peas
1 package of Boursin cheese, or herb and pepper goat cheese

Steps:

Put 6 quarts of water to boil. Add 2 tbs coarse salt, and pasta. Meanwhile heat olive oil in pan, and add garlic. Saute over moderate heat until translucent, not brown. Add tomatoes, raise heat slightly and saute until slightly softened. Add frozen peas, cook, stirring till heated through. Season to tase with salt and pepper. Toss cooked pasta with vegetables,and 1/2 cup of pasta water. Divide into 4 to 6 pasta bowls. Top each with 2 tbsps of the soft cheese. At table, each diner should fork- toss his/her serving until the cheese melts and forms a creamy sauce.