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Make this roasted red pepper pesto pasta for a simple and flavorful dinner
There are two problems with being on a conference call for work. One, having to use the bathroom, and two, being ravenous. That kind of sounds gross, doesn’t it? Well, those two things decided to embark itself upon me yesterday. I was on a conference call with some clients and then my bladder decides to scream at me. Yeah, well, I couldn’t leave my chair for one full hour and we were only 20 minutes into the call. And then on top of my bladder (literally), my stomach decides to grumble at me. Well for crying out loud, apparently I can’t control my bodily functions. I almost pulled a Bethenny Frankel. Has anyone seen that episode? She’s about to walk down the aisle and she’s like 7 months pregnant and needs to go to the bathroom, so she stands over a trashcan with her assistants holding up her dress.
While it’d be nice if I had assistants, I would’ve probably done it on my own. I do have an office door. But I’M KIDDING. I would never do something like that especially at work.
Okay so on top of all my issues, I decided that I needed more reasons to be hungry so I went on Pinterest and Foodgawker and proceeded to stare at FOOD. Yeah, I’m so smart.
But I digress. I’m here to welcome you to the sequel of yesterday’s roasted red pepper pesto. Of all the things you have on your “to-make” list, I highly suggest you shove all your priorities aside and make this asap. Like burn that sheet of paper and make this instead. Okay, I’m just kidding (maybe), but this is some kick-ass pasta and your taste buds are just BEGGING you to enlighten them with it.
Roasted Red Pepper Pesto Pasta w/Goat Cheese
Ingredients
- ¾ pound (340 g) spaghetti pasta
- 4-5 tablespoons roasted red pepper pesto
- 3 ounce (85 g) goat cheese
- ¼ cup (59 ml) reserved pasta water
- Salt and pepper, to taste
- Basil to garnish
Instructions
- 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.3/4 pound (340 g) spaghetti pasta
- In a large skillet over medium heat, “melt” the 4-5 tbsp. of 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.4-5 tablespoons roasted red pepper pesto, 3 ounce (85 g) goat cheese, 1/4 cup (59 ml) reserved pasta water
- 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. Season with salt and pepper, to taste.Salt and pepper
- Garnish with freshly chopped basil and serve immediately.Basil to garnish
Noooooooooow I’m craving pasta. thankyouverymuch.
I love goat cheese – i love spaghetti – i love roasted peppers – i love this dish. I know what i’m making this weekend. Thanks!
I absolutely love love love love spaghetti. It is by far my favourite pasta of all time. I would literally have it for breakfast! Great recipe! And – don’t worry, I am the worst when it comes to grumbling tummies…I am sure I have someone living down there!!!
Oh man you really delivered on this pasta! And I’m a goat cheese fanatic so you know I’m board!
Ok, this definitely got my tummy rumbling! Is it time for lunch yet?
Perrrfect use of the pesto. Love this. Glad you finally got to pee! :)
Oh haaaaaaayell yes.
Anything with Pesto and Goat cheese totally takes priority!! Likes, totes.
Thank goodness you survived! I was honestly worried for your health (and for the rest of your office) yesterday mid-conference call. ;)
long conference calls are the worst!! especially when you really dont have to say anything, but then of course if you got up to leave, they would have a question for you and whoops!
anyways, this pasta looks so wonderful. I am already starving for lunch at 9:22am. as always.