Pâtes au pesto et au chèvre

Ingrédients

• 12 ounces cavatappi (or any favorite pasta shape)
• 2 Tablespoons olive oil
• 1 shallot (diced)
• 2 cloves garlic (minced)
• 4 ounces goat cheese (herbed or plain)
• 3 cups kale (stems removed and torn (about 1 large bunch))
• 1 cup fresh basil (tightly packed)
• 1/2 cup extra virgin olive oil
• 1/4 cup walnuts (or pine nuts )
• 2 cloves garlic
• 1 lemon (zested and juiced)
• 1/2 teaspoon salt (plus more to taste)
• Fresh basil (chopped )
• Walnuts (chopped)
• Goat cheese (crumbled)

Préparation

1. 1

   Bring a large pot of salted water to a boil. Cook the 12 ounces cavatappi to al dente according to package directions. Before draining the pasta, reserve 1 cup of the cooking water.

2. 2

   Meanwhile, pulse the 3 cups kale, 1 cup fresh basil, 2 Tablespoons olive oil, ¼ cup walnuts, 2 cloves garlic, lemon zest & juice and ½ teaspoon salt in a food processor until smooth. Set aside.

3. 3

   Heat the 2 Tablespoons olive oil in a large skillet over medium-heat. Add the 1 shallot and 2 cloves garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.

4. 4

   Add the 4 ounces goat cheese, pasta and ½ cup of the reserved pasta cooking water to the shallot/garlic mixture. Cook, over medium heat, stirring gently, until the cheese coats the pasta, adding additional cooking water if needed to loosen the sauce.

5. 5

   Add the pesto and stir gently to combine.

6. 6

   Serve garnished with additional chopped basil, walnuts and goat cheese, if desired.