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chevre pesto pasta with goat cheese recipes easy noodles tossed with fresh basil pesto garlic and goat's cheese

Goat Cheese Pesto Pasta

Kelly Jensen
This creamy goat cheese pesto pasta recipe is a herby pasta a bright and flavorful pesto sauce made with tangy chevre goat's cheese. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
5 from 4 votes
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Prep Time 0 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner, Pasta
Cuisine American
Servings 4 servings
Calories 425 kcal

Equipment

  • Large Pot

Ingredients
  

Goat Cheese Pesto Pasta

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 8 ounces cavatappi pasta save cooking water
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup pesto sauce store bought or see recipe below for homemade version
  • 2 ounces goat cheese
  • 1/4 cup parmesan cheese vegetarian
  • 2/3 cup pasta cooking water
  • Salt & Pepper to taste

Homemade Pesto (If Making Your Own)

  • 2 cups fresh basil leaves
  • 1/3 cup walnuts
  • 4 cloves garlic
  • 1/2 lemon juiced
  • 1/3 cup parmesan cheese vegetarian
  • 1/3 cup water
  • 1/3 cup olive oil

Instructions
 

For the Creamy Chevre Pesto Pasta

  • Cook pasta according to package instructions. Once finished cooking, drain and set aside.
  • In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the pasta and add into the pan with the garlic. Toss well to combine.
  • Add the goat cheese, squeeze in the lemon juice, and stir in the pesto. Sprinkle in the parmesan cheese, and pour 2/3 cup of the pasta cooking water. Stir well, the sauce will thicken as it cooks - if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the pasta.
  • Once pasta is stirred together with the pesto and goat cheese and a thick sauce has formed, serve hot. Top with crumbled goat cheese and fresh chopped basil, if desired.

For the Pesto (If Making Your Own)

  • To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
  • Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
  • Turn the food processor on, and stream in the olive oil.
  • Remove lid, and add salt and pepper to taste.

Notes

Dietary Modifications

  • This recipe is vegetarian is using a vegetarian parmesan cheese that does not contain rennet.
  • To make gluten free, ensure that the pasta and any other ingredient (like store-bought pesto) is certified gluten free before using.

Nutrition

Calories: 425kcalCarbohydrates: 46gProtein: 14gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 446mgPotassium: 142mgFiber: 2gSugar: 3gVitamin A: 820IUVitamin C: 0.5mgCalcium: 158mgIron: 1mg
Keyword chevre pesto pasta, creamy chevre pasta with basil, goat cheese pasta recipes, goat cheese pasta with pesto, goat cheese pesto pasta, pesto pasta with goat cheese
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