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Pasta shells with goats’-milk cheese and walnuts

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Recipe Ingredients

  • salt and pepper
  • 1/2 cup walnuts, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp extra-virgin olive oil
  • 375g pasta shells
  • 450g frozen peas
  • 140g goats’-milk cheese
  • Softened1/2 cup of cooking water

Recipe Directions

  1. Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.
  2. In a 20cm to 25cm frying pan, combine walnuts, garlic and oil. Cook on medium until golden and fragrant, stirring occasionally. Stir in ⅛ teaspoon each of salt and freshly ground black pepper.
  3. Add pasta to boiling water in pot. Cook for1 minute less than minimum time on instructions, stirring occasionally. Add peas; cook for 1 minute longer. Reserve 1 cup of pasta cooking water. Drain pasta and peas; return to pot. Add goats’ milk cheese, 1/2 cup of  cooking water,1/4 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.If mixture is dry, toss with additional cooking water. To serve, top with garlic and walnut mixture.


Each Serving About 1 805kJ, 20g protein, 59g carbohydrate, 15g total fat (5g saturated), 9g fibre, 13mg cholesterol, 350mg sodium

Each Serving:

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