Description
Pesto Goat Cheese Pasta is a rich, creamy, and flavorful dish that brings together the tang of goat cheese with the vibrant freshness of basil pesto. This easy-to-make pasta is perfect for both casual weeknight dinners and special occasions. The silky pesto sauce coats each noodle beautifully, while the creamy goat cheese adds a dreamy, slightly tangy richness that elevates the dish. Whether you use spaghetti, fettuccine, or penne, the flavors of garlic, olive oil, and Parmesan blend together harmoniously to create a satisfying meal. With the addition of vegetables like roasted tomatoes or sautéed spinach, this pasta dish can be customized to your liking, making it as versatile as it is delicious. Pesto Goat Cheese Pasta is a great option for anyone looking for a quick, no-fuss meal that still feels elegant and indulgent.
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or penne): The base of the dish. You can choose your favorite pasta shape.
- 4 oz goat cheese: The star of the dish, providing a creamy texture and tangy flavor.
- 1/2 cup pesto (store-bought or homemade): Fresh basil pesto gives the pasta a vibrant herbal flavor.
- 1 tbsp olive oil: For sautéing the garlic and adding richness to the sauce.
- 2 cloves garlic, minced: A must-have ingredient for its aromatic punch.
- 1/4 cup toasted pine nuts: Adds crunch and a nutty flavor that balances the creaminess of the cheese.
- 1/4 cup grated Parmesan cheese: For an extra cheesy, savory finish to the pasta.
- 1 tbsp fresh lemon juice (optional): Adds brightness to balance the richness of the sauce.
- Salt and pepper to taste: Essential for seasoning the pasta and balancing the flavors.
- Fresh basil or parsley for garnish: To add color and an extra pop of fresh herb flavor.
Instructions
STEP 1: Cook the Pasta
Start by cooking the pasta in a large pot of salted water according to the package instructions. Be sure to cook it to al dente—you want the pasta to have a slight bite so it holds up well in the creamy sauce. Once done, reserve about 1/2 cup of pasta water before draining the pasta. This starchy water will help thicken the sauce and allow it to adhere better to the pasta.
STEP 2: Sauté the Garlic
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant. Be careful not to burn the garlic; you just want to soften it and bring out its aroma.
STEP 3: Make the Sauce
Add the pesto to the skillet with the garlic and stir to combine. Let it cook for another 1–2 minutes to heat through. The heat will bring out the fresh, herby flavors of the pesto and deepen the richness of the sauce.
Once the pesto is warmed, add the goat cheese to the skillet. Stir to incorporate the cheese into the sauce. The goat cheese will melt into the pesto, creating a smooth, creamy sauce. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until you achieve a silky consistency.
STEP 4: Toss the Pasta with the Sauce
Add the cooked pasta to the skillet and toss it in the pesto-goat cheese sauce. Make sure the pasta is evenly coated with the creamy sauce. If needed, add more pasta water to ensure that every strand of pasta is covered in the sauce. Taste and adjust the seasoning with salt and pepper as necessary.
STEP 5: Add Toppings
Once the pasta is fully coated in the sauce, sprinkle in the toasted pine nuts and Parmesan cheese. Toss gently to combine. The toasted pine nuts will add a satisfying crunch, while the Parmesan brings extra saltiness and umami to the dish. If you want a fresh pop of flavor, squeeze in a bit of lemon juice for a subtle tang.
STEP 6: Garnish and Serve
Transfer the pasta to serving plates and garnish with freshly chopped basil or parsley for an added burst of color and freshness. The herbs not only brighten up the dish but also enhance the herby flavors of the pesto. Serve immediately while the pasta is warm, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: varies based on specific ingredients used