Roasted Red Pepper Pesto Pasta w/Goat Cheese
A simple yet extremely flavor-filled dinner!
Servings: 2
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 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 goat cheese, 1/4 cup 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
Nutrition
Serving: 1 Serving | Calories: 744 kcal | Carbohydrates: 125 g | Protein: 29 g | Fat: 14 g | Fiber: 6 g | Sugar: 8 g
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