By Nancy Caivano
1 lb pasta (I prefer Farfalle with
this dish, but any pasta will work)
3 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 tsp crushed red pepper flakes
2 tbsp grated lemon zest
1 lb broccoli florets, steamed 3 minutes
1 large fennel bulb, greens and stem removed, chopped
1 lb fresh peas, blanched for 10 minutes,
drained and cooled
2 red, yellow or orange bell peppers,
stemmed, seeded and chopped
1/4 cup white wine
1/4 cup lemon juice
1/2 cup heavy cream
1/4 cup parsley, chopped
2 tbsp thyme, finely chopped
1/2 cup grated Pecorino Romano cheese (or Parmesan)
Salt and pepper
1 cup soft, fresh goat cheese
(such as Montrachet) crumbled
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, garlic, red pepper flakes and lemon zest and cook until onion is translucent and garlic is just beginning to brown. Add broccoli, fennel, peas and peppers, and cook covered, on low heat until vegetables release their liquids. Remove cover, return heat to medium-high and cook until all liquid has evaporated and vegetables just begin to brown, about 15 minutes.
Add white wine and lemon juice and cook, stirring, until almost all liquid has evaporated. Add heavy cream, parsley and thyme and simmer until thickened. Season with salt and pepper and remove from heat.
Return drained pasta to pot (or if your skillet is large enough, add pasta to skillet). Add contents of skillet and combine well. Add Romano and goat cheese, toss to coat and serve immediately.
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