Goat Cheese Pesto Pasta

Creamy Goat Cheese Pasta will be on your table in 20 minutes! Swirled with a dreamy, lemony-kale pesto. It’s basically heaven in a bowl.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Bring 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. 2Meanwhile, 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. 3Heat 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. 4Add 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. 5Add the pesto and stir gently to combine.
6. 6Serve garnished with additional chopped basil, walnuts and goat cheese, if desired.