Select a size: | | | |
1
Roasted Red Pepper Pesto Pasta with Goat Cheese
Submitted by Table for Two on June 21, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- ¾ pounds Spaghetti Pasta
- 4 Tablespoons To 5 Tablespoons Roasted Red Pepper Pesto
- 3 ounces, weight Goat Cheese
- ¼ cups Reserved Pasta Water
- Salt And Pepper, to taste
- Basil, To Garnish
Preparation Instructions
1. Bring a pot of water to a boil and season with salt. Drop in your pasta and cook it according to instructions on the box.
2. In a large skillet over medium heat, “melt” the roasted red pepper pesto along with the goat cheese. Get some of the reserved pasta water and pour it in the skillet as well to thin out the mixture.
3. Once pasta is done cooking, drain well and add it to the skillet. Turn the heat off and toss the pasta well to coat in mixture.
4. Season to taste with salt and pepper. Garnish with freshly chopped basil and serve immediately.
