I am in love with this pasta dish.
Let’s be real, I’m in love with ALL pasta. It’s probably my favorite food…like ever. Do you like pasta? You should. It seems as though people are afraid of it because of the carbs. That never really got to me because I typically make pasta that has a bunch of healthy stuff in it, like this pesto and goat cheese pasta.
I almost always use whole wheat pasta, too. That way you get some whole grains and come on…we all still need some carbohydrates, right?
Anyways, I’m in love.
How gorgeous is this pesto? The vibrant green makes for such a pretty meal. Do you see the specks of goat cheese in there?
So in love.
So this pesto is amaaazing on pasta, obviously, but it would also be deeeelicious on some grilled bread with some cheese and tomatoes or roasted red peppers. I am thinking it would also be an sooo gooooood as a marinade for shrimp or even steak.
Do what ya want with it.
Seriously though, how gorgeous is this dish? I could not get enough of it. It’s so fresh, flavorful, light yet filling, and just so pretty.
I could eat this everyday. Not.even.kidding.
Oh! And the fresh squeeze of lemon juice just brings this pasta to the next level. It’s not necessary but a fresh squeeze of lemon goes a long way in dishes with fresh ingredients like basil. It just brings another zip and flavor to the pasta without over powering it.
And duh! The goat cheese! It makes this pesto slightly creamy and gives it a nice tart kick of flavor…but not too much…just enough! I like how it made the pesto lime green.
I know you know…but so in love.
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- 2 cups fresh basil
- ¼ cup pine nuts
- ⅔ cup of good olive oil
- ½ cup parmesan or romano cheese (I used a mix of the two)
- 3 ounces goat cheese
- 2 garlic cloves, roughly chopped
- pinch of salt
- pinch of pepper
- 1 cup grape tomatoes (or more if you like)
- 1 large or two small chicken breasts, seasoned with salt, pepper, and balsamic vinegar
- spaghetti or linguine (I used whole wheat)
- Lemon wedge
- To make the pesto add all of the ingredients to a food processor except for the olive oil. Pulse until finely chopped and a paste forms, should happen quickly. With the food processor on, slowly drizzle the olive oil in until pesto forms. Stop to taste for salt and pepper, add more as needed ,and pulse a few more times then set aside.
- Cook linguine or spaghetti al dente according to package directions. Make sure to salt the water before adding the pasta, use about 1 tablespoon of salt.
- Cook the chicken in a saute pan or skillet until no longer pink, about 3 minutes per side at medium-high heat for thinly sliced chicken breasts. I like to cut thicker chicken breasts in half so I get two thin slices. It cooks up better.
- Once pasta is done cooking, drain, and add it back into the pot it was boiled in. Add the grape tomatoes and pesto, and gently toss. Top each plate with chicken breast and a lemon wedge.
Pesto recipe slightly adapted from Food Network Kitchens