Creamy Pesto Goat Cheese Pasta with Pine Nuts is a velvety, green‑golden bowl of comfort that comes together in under 40 minutes. The creamy goat cheese melds with bright pesto for a rich, silky texture that kids and adults love. It’s an easy, beginner‑friendly weeknight dinner that uses pantry staples you probably already have. Pair it with my Fresh Edamame Salad with Zesty Cilantro Lime Dressing for a fresh, balanced meal.
★★★★½ 4.5 (110 reviews)
Why You'll Love Creamy Pesto Goat Cheese Pasta with Pine Nuts – Easy Weeknight Dinner
Discover how to make Creamy Pesto Goat Cheese Pasta with Pine Nuts in under 40 minutes – a quick, homemade, family‑friendly dinner that’s packed with flavor.
- Ready in 40 minutes – perfect for busy weeknights.
- Bold, fresh flavor from basil pesto and tangy goat cheese.
- Family‑friendly and kid‑approved.
- Budget‑friendly ingredients you likely have on hand.
Ingredients
- Basil: Fresh leaves give the brightest flavor; you can substitute frozen basil but fresh is best.
- Goat cheese: Choose a creamy, mild variety; feta works as a tangy alternative.
- Pasta: Any short pasta works; whole‑wheat adds extra fiber.
Instructions
Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions, usually 9–11 minutes. Reserve 1 cup of pasta water, then drain.
Step 2 – Toast the pine nuts: While the pasta cooks, heat a dry skillet over medium heat. Add pine nuts and toast, shaking frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate.
Step 3 – Blend the pesto: In a food processor combine basil, garlic, Parmesan, olive oil, and a pinch of salt. Pulse until smooth. Add a splash of the reserved pasta water for a looser consistency.
Expert Tips for Creamy Pesto Goat Cheese Pasta with Pine Nuts – Easy Weeknight Dinner
- Reserve pasta water before draining – the starchy liquid is key to a silky sauce.
- Soften goat cheese at room temperature for easier melting.
- Toast pine nuts in a cold pan and then heat; this prevents burning.
Creamy Pesto Goat Cheese Pasta with Pine Nuts – Easy Weeknight Dinner
Discover how to make Creamy Pesto Goat Cheese Pasta with Pine Nuts in under 40 minutes – a quick, homemade, family‑friendly dinner that’s packed with flavor.
★★★★½ 4.5 (110 reviews)
Ingredients
Main Ingredients
- 12 oz (340 g) pasta (penne, fusilli, or farfalle)
- 1 cup (250 g) fresh basil leaves
- 1/3 cup (80 ml) extra‑virgin olive oil
- 1/4 cup (30 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 4 oz (115 g) goat cheese, softened
- 1/4 cup (30 g) pine nuts, toasted
Seasonings & Flavor Boosters
- Salt and freshly ground black pepper, to taste
- 1/2 tsp red‑pepper flakes (optional for a mild kick)
Optional Toppings
- Cherry tomatoes, halved
- Fresh lemon zest
- Extra toasted pine nuts
Instructions
How to Make Creamy Pesto Goat Cheese Pasta with Pine Nuts
- Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions, usually 9–11 minutes. Reserve 1 cup of pasta water, then drain.
- Step 2 – Toast the pine nuts: While the pasta cooks, heat a dry skillet over medium heat. Add pine nuts and toast, shaking frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate.
- Step 3 – Blend the pesto: In a food processor combine basil, garlic, Parmesan, olive oil, and a pinch of salt. Pulse until smooth. Add a splash of the reserved pasta water for a looser consistency.
- Step 4 – Combine cheese and sauce: Return the hot pasta to the pot. Stir in the pesto, then crumble the softened goat cheese over the top. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce is creamy and coats the noodles.
- Step 5 – Finish and serve: Season with salt, pepper, and red‑pepper flakes if using. Divide into bowls, sprinkle toasted pine nuts, cherry tomatoes, and lemon zest if desired. Serve immediately.
FAQs
Can I make Creamy Pesto Goat Cheese Pasta with Pine Nuts ahead of time?
Yes! Cook the pasta and keep the sauce separate. Combine and warm before serving for the freshest texture.
What’s the best substitute for goat cheese?
Feta or a mild cream cheese works, but the tangy creaminess will be slightly different.
How do I store leftovers?
Place in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to revive the sauce.
Why did my sauce turn out dry?
Not enough pasta water or over‑cooking the cheese can cause dryness. Add water a tablespoon at a time while tossing.