8 oz farfalle pasta
1 1/2 cups frozen peas, thawed
1 lg red pepper, cut into 1/4-inch strips
1 tbsp. cornstarch
2 tbsp. olive oil
3 minced garlic cloves
2 tsp. dried oregano
1/8 tsp. red pepper flakes
1/2 cup chicken broth
1 1/2 cups chicken broth
1/2 tsp. salt
1 bunch chives, cut into 1/2-inch pieces
3/4 cup chopped walnuts
1/2 cup crumbled goat cheese

Cook pasta as directed, reserving 1/4 cup cooking water. Add peas and red pepper to pasta pot in the last 2 minutes of cooking time. Drain pasta and set aside.

In a small bowl, stir together cornstarch and 1 tablespoon water, set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic, oregano and pepper flakes. Cook 1 minute.

Stir in 1/2 cup broth. Bring to boil, cook for 2 minutes. Stir in remaining chicken broth and bring to a boil. Stir in cornstarch mix and cook 2 minutes or until thickened. Stir in salt.

Add pasta mixture to skillet and stir together with sauce. Stir in chives, walnuts and 1/4 cup goat cheese, adding pasta water by the tablespoon.

Sprinkle with remaining goat cheese. Serve.

Submitted by: Sherry Monfils