Creamy Pesto And Goat Cheese Pasta Recipes

BAKED GOAT CHEESE PASTA

Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

PESTO GOAT CHEESE SPREAD

Pesto Goat Cheese Spread image

Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet

Number Of Ingredients 3

Ingredients

4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Steps:

Stir together all ingredients with salt and pepper to taste until smooth.

PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS

Pasta With Creamy Goat Cheese and Snap Peas image

Provided by Pierre Franey

Categories dinner, easy, quick, pastas, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 pound creamy goat cheese
1 pound snap peas or snow peas
Salt to taste
3/4 pound penne or other tubular pasta
2 tablespoons olive oil
1 tablespoon finely chopped garlic
4 large ripe plum tomatoes, cored and cut into small cubes
1 jalapeno pepper, seeded and chopped fine
Freshly ground pepper to taste
4 tablespoons coarsely chopped basil leaves

Steps:

Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
Pluck off and discard the ends of the snap peas.
In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve 1/4 cup of the cooking liquid.
Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 767 milligrams, Sugar 9 grams

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