Description
Creamy, vibrant, and ready in just 20 minutes, this Pesto Goat Cheese Pasta combines basil pesto, tangy goat cheese, and toasted pine nuts for an easy yet impressive weeknight dinner.
Ingredients
Scale
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 4 oz goat cheese
- 1/2 cup basil 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 black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. - Sauté the garlic:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. - Make the sauce:
Stir pesto into the skillet and warm for 1–2 minutes. Add goat cheese and stir until melted and creamy. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency. - Combine:
Add drained pasta to the skillet and toss until evenly coated. Season with salt and pepper to taste. - Finish:
Sprinkle in toasted pine nuts and Parmesan cheese. Add lemon juice if desired. Toss gently. - Serve:
Garnish with fresh basil or parsley and serve immediately.
Notes
- Reserve extra pasta water in case you need to loosen the sauce later.
- Toast pine nuts in a dry skillet for 2–3 minutes until lightly golden.
- For added protein, stir in grilled chicken, shrimp, or sautéed spinach.
- Best enjoyed fresh but can be refrigerated up to 3 days. Reheat gently with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 35 mg