One 16-ounce box large shell pasta, white or whole grain
4 cups vegetable broth
1/2 cup white wine
1 pound asparagus, cleaned, trimmed and cut into 1-inch pieces
One 8 1/2-ounce can sweet peas, drained
One 4-ounce log garlic-herb goat cheese
1/4 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
Kosher salt and freshly ground black pepper
In a large pot or stockpot, combine the pasta, vegetable broth, wine, asparagus and peas.
Bring to a boil, reduce heat to medium, and allow the ingredients to simmer.
As the pot simmers, stir occasionally, until the pasta is cooked and the vegetables are tender, about 10-12 minutes.
Drain off most of the excess liquid if needed (a little bit is OK). Reduce heat to medium-low, and add the goat cheese and Parmesan cheese to the pot.
Stir frequently until the cheese is melted and the dish is hot all the way through.
Season with salt and pepper.
Remove from the heat, and add half of the pine nuts, stirring to distribute them evenly in the pasta.
Serve pasta in individual bowls, and garnish with remaining pine nuts.