There are countless variations of pesto, but this is one of my favorites. It has a hint of spiciness combined with the richness of the walnuts. Pesto pairs perfectly with goat cheese, resulting in a fantastic pasta dish that is both delicious and comforting.
pesto
2 cups fresh basil leaves, washed and drained
1/4 cup walnuts
2 garlic cloves
1/2 teaspoon red pepper flakes
pinch of sea salt
1/2 cup extra-virgin olive oil
pasta
12 ounces penne
4-5 ounces soft goat cheese, fresh
pesto
Place the basil, walnuts, garlic, red pepper flakes and salt in a food processor. Pulse several times to get the mixture started. Turn the processor on and add the olive oil in a slow, steady stream. Set aside.
pasta
Fill a large pot with water, approximately 5-7 quarts. Add two teaspoons of salt
and bring the water to a boil. Cook the penne according to the package instructions,
until the pasta is al dente. Drain well and place the pasta in a large saute pan.
Combine the pasta with the pesto and goat cheese. Toss over low heat until the
mixture is warmed through and thoroughly combined, about one minute. *
Serves 4
wine suggestion
Low tannin, young red such as Bardolino from Veneto, Italy. Unoaked, fruity dry white such as California Sauvignon
Blanc. A bit of acidity will deal with the pesto.
* It is important
not to heat the pesto too long, cooked pesto tastes bitter and turns dark.
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