Geoff's Goodbye meal

Geoff leaves tomorrow. (He comes back on Thursday, but he leaves tomorrow!) Tonight, I made a recipe I found on vegetarian times again. Farfalle with creamy tomato-goat-cheese sauce. Recipe (with updated/adjusted ingredients):

• Toast about 3 tbs pine nuts until golden in skillet at medium heat. Set aside.
• Boil 15-oz farfalle pasta according to package. Drain, add a little oil or butter to prevent clumping and set aside.
• Cook one bag of frozen petite peas in microwave (or according to package) and then set aside.
• Heat skillet at medium heat with 2 tbs olive oil, 3 cloves minced garlic, and 1 tsp basil.
• Once garlic begins to brown: add 10-oz can of creamy tomato soup, 1 tbs white wine, and 1/4 cup half-and-half. Bring to simmer at medium-high heat, then reduce to medium-low heat and simmer for about 3 minutes.
• Add 4-oz package of mild goat cheese to skillet and simmer until entirely melted and mixed. Season with salt as desired.
• Mix in pine nuts and pasta slowly. Add peas as desired. Serve!
• original
  

Mmm, mmm, good. Campbell's Soup In Hand was the only creamy tomato soup I could find--hence the "10 oz can" of soup. I only ended up using 3/4 of our pea package, the sauce could have used more goat cheese (original recipe listed 3 oz, so I write 4 oz), and the meal could have used more pine nuts (original called for 2 tbs). We served it with baked baguette and the crunchy was a good complement to the meal. Really good, REALLY easy to make--definitely will make again. :)

Bye Geoff! I can't wait till you're back and I can cook for you more. And Claudia! Woooooo