Primavera with carrots, green peas and sweet peppers

Ingredients:

• 340 g of pasta fusilli (spirals)
• 220g snap peas, halved lengthwise, and/or broccoli (or a combination)
• 550 ml cherry tomatoes, halved
• 1 yellow bell pepper, cut into strips
• Coarse salt
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 carrots, cut into thin strips
• 1/2 tsp. dried flakes pepper
• 1/2 cup coarsely chopped fresh mint
• 1/2 tbsp. grated parmesan cheese
• 120 g goat cheese, crumbled

Preparation:

1. Bring a saucepan of salted water to a boil. Add the fusilli pasta and cook for the time indicated on the package. Two minutes before the end of cooking, add the snap peas, carrots, and bell pepper.
   
   Pour 1/2 cup of broth into a separate bowl, drain the remaining liquid.
2. Meanwhile, heat olive oil in a frying pan. Add garlic and fry until golden brown, about 30 seconds.
   
   Add tomatoes, pepper flakes and 1 teaspoon salt; cook until tomatoes begin to soften, about 2 minutes.
   
   Stir in 1/4 cup of the remaining broth and toss the sauce with the pasta and vegetables.
   
   Add mint, Parmesan and half of the goat cheese and mix again.
3. Divide the primavera among plates and sprinkle with goat cheese and drizzle with olive oil.