Taking a cue from classic risotto-style cooking, this simple and delicious pasta dish puts the spotlight on Quebec’s goat cheese and parmesan producers. The recipe is ideal for smaller get-togethers with friends or family.
Creamy Pasta Risotto with Peas and Goat Cheese
1 PKG(340 G)
Catelli® Smart Bows
4 cups (1 L) chicken broth
1 tsp (15 g) butter
1 medium onion, thinly diced
1 cup (250 g) frozen peas (or fresh, depending on the season)
¼ cups (60 g) parmesan cheese, grated
¾ cup (185 g) goat cheese, unripen
½ bunch chives, chiseled
2 tbsp (20 mL) olive oil, for serving
1In a large Wok-style pan, sweat onion in butter, at low heat. Add uncooked pasta and coat with butter.
2In a large pot, heat chicken broth over medium-high heat and bring to a boil.
3Add broth to pan, just covering pasta; bring to a boil. Reduce, then add more hot broth, just covering pasta. Repeat previous step until noodles are cooked. You may need more than a liter of broth. If needed, continue with hot water. Season to taste.
4Add peas and cook 30 seconds more. Remove from heat, add parmesan and goat cheese. Serve in a deep dish.
5As a finishing touch, drizzle olive oil over dish and add chiselled chives.
Chef Martin Juneau
Chef-owner of the restaurant Pastaga & Natural Wines and named Best Canadian leader in 2011 during the "Gold Medal Plates" competition, Martin Juneau is known to the general public as a judge of the reality TV cooking show "Et que ça saute!", on V télé in 2011 and 2012. His inventive cuisine, eclectic and unpretentious, is one of the most creative in the province.