Description
A creamy and flavor-packed pasta dish featuring goat cheese and vibrant pesto, perfect for any occasion.
Ingredients
Scale
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 4 oz goat cheese
- 1/2 cup pesto (store-bought or homemade)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant—be careful not to let it burn!
- Make the Sauce: Lower the heat, add the goat cheese and pesto to the skillet along with a splash of the reserved pasta water. Stir until the cheese is melted and the sauce is creamy.
- Toss the Pasta with the Sauce: Add the cooked pasta to the skillet, tossing well to coat all the noodles in the creamy sauce. If the sauce feels thick, add more reserved pasta water as needed.
- Add Toppings: Gently fold in the toasted pine nuts and grated Parmesan cheese for added flavor and texture.
- Garnish and Serve: Finish with a squeeze of fresh lemon juice, if desired, and garnish with basil or parsley before serving hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of olive oil or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg