Baked Goat Cheese Pasta with Leeks, Pancetta, Peas and Spinach
The oven does most of the work for this easy pasta dish that's full of springtime flavors— goat cheese, green vegetables and a touch of pancetta. It all bakes in the oven while the pasta cooks on the stovetop— and if you time it right everything will be done at the same time. The goat cheese is soft and creamy— and when melded with the tender bite of pasta and the brightness of the veg— well, let’s just say it’s a win-win situation that any eager eater will approve of. For a heartier one-dish meal, add 1 lb of boneless skinless chicken breasts (about two breasts) cut into 1” pieces.
Serves 4
INGREDIENTS
12 oz Pacceri or other dried tubular pasta
2 7 oz goat cheese logs
2 cups chopped leeks, light green and white parts only (approximately 2 large or 3 small leeks)
½ cup pancetta, diced
½ cup olive oil
½ tsp red pepper flakes
1 cup frozen peas, thawed
2 handfuls spinach (approximately 2 cups, packed)
Grated pecorino cheese, for serving
½ tsp kosher salt
¼ tsp black pepper
METHOD
Preheat oven to 400F.
In an oven proof 9” x 13” dish, add leeks, pancetta, olive oil, red pepper flakes, salt and pepper and mix to combine. In the center of pan nestle goat cheese logs. Bake for 20 mins until leeks and goat cheese is browned.
Meanwhile, make pasta to al dente in well-salted water according to package instructions, reserving 1 cup of pasta water.
Remove pan from oven, add peas and spinach and use a wooden spoon to break up goat cheese and combine. Add pasta and continue to mix to combine, adding up to 1 cup of pasta water (add ¼ of a cup at a time), till pasta and sauce is combined.
Serve immediately with pecorino on the side for serving.