Leah’s Goat Cheese Pesto Pasta

All pasta recipes are welcome at Nummynumnum but even better if they involve goat cheese.  Below is a recipe from good friend Chef Leah.  I have a feeling this will be a lot more people’s go to pasta recipe after first try. – ts

Chef Leah says: This is my go-to recipe for when I have someone over for dinner but don’t have a lot of time to prep or cook OR if I am cooking for a picky eater! You can make the sauce while the pasta and meatballs cook and then just toss and serve!

One 4 oz package goat cheese
2 oz fat free cream cheese (about 1/4 of the block)
3 garlic cloves
2-3 fresh basil leaves
1 package baby spinach, de-stemmed and coarsely chopped
1 package fresh pasta (i use fettuccine but you can use anything)
1 package frozen meatballs or turkey meatballs (you can obv make these, but SO much faster not to)
1/2 package cherry tomatoes

  1. Combine garlic cloves, goat cheese, cream cheese and 3-4 large handfuls of spinach and basil leaves in food processor and blend until creamy and bright green. set aside.
  2. Cook pasta, heat up meatballs in microwave or skillet, whatever is easier.
  3. While those are cooking, cut cherry tomatoes in half and put in large serving bowl with remaining spinach. Add cooked meatballs to bowl (i cut mine in 1/4’s), pasta and creamy pesto sauce. Mix, add Parmesan cheese and serve!

Chef Leah’s note: you can also add a cubed block of fresh mozzarella cheese at the end to make even more amazing. The sauce is also delicious on other meats, as a sandwich spread and as a dipping sauce.

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Filed under Comfort food, Main Course, Party food, Pasta, Sauces, Uncategorized

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