Goat Cheese Pesto Pasta

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.

Dietary Modifications