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Quick Spring Lunch: Fusilli with Scallions, Peas, and Goat Cheese

Actually, the title says it all. This makes a quick lunch, especially if you have the pasta already cooked. This is barely a recipe, and I didn’t really measure anything, so use your judgment as to the ratio of pasta to scallions, peas, and cheese.

What’s in it:

  • 8 – 12 oz pasta (fusilli), cooked (how much really depends on how hungry you are)
  • 2 – 4 scallions, chopped
  • 1 cup peas (cooked along with the pasta)
  • chopped chives – about 1 Tbs (optional)
  • fresh goat cheese (at least 1/4 cup, more if you love goat cheese)

Brown scallions in butter and olive oil over medium high, let things get a bit crispy. Add in the cooked fusilli and peas. Stir. If you have them, add some fresh chives too. Serve in a deep plate (pasta bowl), topped with crumbles of fresh goat cheese. Toss a bit so the cheese can meld with the warm pasta. Bask in the Spring feeling (though you could make this dish all through summer and fall, it feels spring-like, and scallions are great in spring).

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