This recipe comes from the April 2011 edition of the Food Network magazine. Yummy!
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination of both) (I used both)
2 carrots, shredded (I cut them into thin strips)
1 yellow bell pepper, cut into thin strips
1/4 cup extra virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced (I pressed it with my garlic press)
1 pint cherry tomatoes, halved (I used grape tomatoes)
1/4 – 1/2 teaspoon red pepper flakes (I left this out)
1/2 cup roughly chopped fresh mint (left this out too)
1/2 cup grated Paremesan cheese
4 ounces goat cheese, crumbled (used more Parmesan instead of this)
1 Bring a large pot of salted water to a boil. Add the fusilli and cook as labeled directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain pasta and vegetables and return to 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 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, Parmesan and half the goat cheese and toss to combine. Season with salt.
3 Divide the pasta among the bowls. Top with remaining goat cheese and drizzle with olive oil.