Ingredients:1 cup of small pasta
1 shallot finelly diced
1 can of cream of tomato soup (or 2 cups of gazpacho soup. Heated and reduced by one third)
1/2 cup of frozen peas
4 tbsps of goat cheese
1 tbsp of parsley (optional)
Cook pasta al dente in salted water. In a shallow pan. Fry the shallot in olive oil for a few minutes, add cream of tomato and goat cheese. Cook in low heat for a few minutes until combined. Add peas and when they are warm add cooked pasta.
