Recipe: Capellini with Peas, Goat Cheese and Mint

Serendipity has struck again.

In another case of using-up-what's-in-the-fridge, I've stumbled upon a winning dish. Perhaps it's merely illustration of the moral standard "waste not, want not." Mr. Food Musings took one bite and proclaimed, "Wow! This is really good!" That's high praise in our household.

A word on dried pastas: I love 'em. Whoever poisoned America against dried pasta in favor of fresh is an evil, evil man, if by fresh you are talking about the Contadina stuff at Safeway. You can have your gummy, flavorless tortellini; I'll take my dried spaghetti any day. You might like to know that in Italy dried pasta is as revered (for different reasons) as good fresh pasta. So quit hiding it behind the cans of corn.

Capellini with Peas, Goat Cheese and Mint
Yield: 2 servings

1/4 lb. dry capellini, cooked according to package directions
1 cup frozen peas, cooked according to package directions
1/2 cup (scant) fresh mint, finely chopped
3 TBSP goat cheese
dash of olive oil
salt and fresh ground pepper to taste

Ahem. Mix it all up in a big bowl. Toss repeatedly with tongs and be patient - wait for the goat cheese to melt into individual strands of pasta. Serve in huge bowls and lap it up without speaking.