Pasta With Creamy Goat Cheese and Snap Peas

• 13 pound creamy goat cheese
• 1 pound snap peas or snow peas
• Salt to taste
• 3/4 pound penne or other tubular pasta
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 4 large ripe plum tomatoes, cored and cut into small cubes
• 1 jalapeno pepper, seeded and chopped fine
• Freshly ground pepper to taste
• 4 tablespoons coarsely chopped basil leaves

1. Crumble goat cheese fresh from refrigerator.
2. Let warm to room temperature.
3. Pluck off and discard the ends of the snap peas.
4. In a large pot, bring 4 quarts of water to a boil.
5. Add salt and the pasta.
6. Bring to a boil again and cook, stirring, for 6 minutes.
7. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring.
8. Do not overcook.
9. The pasta and the peas should be al dente.
10. Drain, and reserve 1/4 cup of the cooking liquid.
11. Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly.
12. Do not brown.
13. Add the tomatoes, jalapeno pepper, salt and pepper.
14. Cook over medium heat, stirring, for 5 minutes.
15. Add the pasta and peas.
16. Add the reserved cooking liquid, goat cheese and basil.
17. Toss well.
18. Adjust the seasoning.
19. Cook briefly until thick.
20. Serve immediately.

goat cheese, peas, salt, penne, olive oil, garlic, tomatoes, pepper, freshly ground pepper, basil leaves

Taken from cooking.nytimes.com/recipes/12109 (may not work)