Pesto Goat Cheese Pasta Recipe

Introduction

This Pesto Goat Cheese Pasta is a creamy, flavorful dish perfect for a quick weeknight dinner or a casual gathering. The combination of tangy goat cheese and vibrant basil pesto creates a rich sauce that clings beautifully to your favorite pasta. Topped with toasted pine nuts and fresh herbs, it’s both comforting and elegant.

Ingredients

• 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

1. Step 1: Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
3. Step 3: Stir the pesto into the skillet with the garlic and cook for another 1–2 minutes to heat through. Add the goat cheese and stir until it melts into a creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until smooth.
4. Step 4: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Add more pasta water if needed. Season with salt and pepper to taste.
5. Step 5: Sprinkle in the toasted pine nuts and grated Parmesan cheese, gently tossing to combine. Add lemon juice if desired for brightness.
6. Step 6: Serve the pasta garnished with fresh basil or parsley. Enjoy immediately while warm.

Tips & Variations

• For extra protein, add grilled chicken or sautéed shrimp to the pasta.
• If you prefer a dairy-free option, swap goat cheese for a plant-based cream cheese alternative.
• Use homemade pesto for a fresher taste and adjust basil to your liking.
• Lightly toast pine nuts in a dry pan to bring out their nutty flavor before adding.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover pesto goat cheese pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving at high heat to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of goat cheese?

Yes, cream cheese or ricotta can be used as substitutes but will result in a milder flavor. Goat cheese adds a distinctive tanginess and creaminess that’s key to this dish.

Is it okay to use store-bought pesto?

Absolutely! Store-bought pesto works well and makes this recipe quick and easy. Just choose a good-quality pesto for the best flavor.

Pesto Goat Cheese Pasta Recipe

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★★★★★

4.7 from 89 reviews

Pesto Goat Cheese Pasta is a creamy, flavorful dish combining tangy goat cheese and fresh basil pesto to coat tender pasta. Toasted pine nuts and Parmesan add crunch and a savory finish, while garlic and optional lemon juice provide aromatic and bright notes. This easy stovetop meal is perfect for a quick weeknight dinner with a fresh, herbal flair.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta and Sauce Base

• 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

Toppings and Garnish

• 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

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then drain the rest.
2. Sauté the Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
3. Make the Sauce: Stir pesto into the skillet with the garlic and cook for another 1–2 minutes to heat through. Add goat cheese and stir until the cheese melts, forming a smooth, creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach a silky consistency.
4. Toss the Pasta with the Sauce: Add the cooked pasta to the skillet and toss to coat evenly with the pesto-goat cheese sauce. Add more pasta water if needed to cover the pasta well. Season with salt and pepper to taste.
5. Add Toppings: Sprinkle toasted pine nuts and grated Parmesan cheese over the pasta. Toss gently to combine. If desired, squeeze in fresh lemon juice for a bright tang.
6. Garnish and Serve: Transfer the pasta to serving plates and garnish with freshly chopped basil or parsley. Serve immediately while warm for the best flavor.

Notes

• Reserve some pasta water to adjust the sauce consistency for a creamier texture.
• Use any pasta shape you prefer; penne or fettuccine work well for holding the sauce.
• For extra flavor, lightly toast the pine nuts before adding.
• Lemon juice is optional but recommended to balance the richness of the cheese.
• Serve immediately to enjoy the creamy texture and fresh herbs at their best.

Keywords: pesto pasta, goat cheese pasta, creamy pasta, easy Italian pasta, vegetarian pasta recipe, garlic pasta sauce, pine nuts pasta