Goat Cheese Pesto Pasta
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.
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
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