Farfalle With Tomato-Goat Cheese Cream Sauce

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12 oz. farfalle pasta

1 cup frozen petite peas

2 Tbs. pine nuts

1/2 Tbs. olive oil

3 cloves garlic, minced (1 Tbs.)

11/4 cups prepared creamy tomato soup

1/4 cup nonfat or regular half-and-half

1 Tbs. dry white wine, optional

3 oz. creamy mild goat cheese (6 Tbs.)

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