Whole Grain Pasta with Young Peas, Mint, and Goat Cheese

In a large pot, bring salted water to a boil and cook the whole grain pasta according to the package instructions. 3 minutes before the end of cooking, add the peas to the pot so they cook together with the pasta.

Before draining the pasta, reserve 150 ml of the cooking water. Then drain the pasta and peas.

In a blender, combine a third of the cooked peas (taken from the pasta), half of the mint, a tablespoon of olive oil, lemon zest, and 50 ml of the reserved water. Blend into a smooth, light green cream.

In a pan, dry-toast the pine nuts until golden brown, then remove them. In the same pan, add the chopped garlic and quickly sauté until fragrant.

Add the pasta, the remaining peas, and the prepared pea cream to the pan. Stir over low heat for 1 minute, gradually adding the remaining cooking water to achieve a creamy texture.

Remove the dish from the heat, stir in the lemon juice and half of the goat cheese. Serve sprinkled with the remaining cheese, pine nuts, and fresh mint.