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Pesto Goat Cheese Pasta


Bursting with fresh spinach and basil, there’s nutty “butteriness” from the toasted walnuts and parmigiano-reggiano with a bit of zing from garlic and lemon to really brighten everything up.  It truly is a fresh and vibrant pasta dish that will be a perfect accompaniment to any Spring picnic.


5.0 from 3 reviews

Eat Your Greens!
Prep time

Cook time

Total time


Serves: 6 Servings

  • 4 c fresh spinach (or arugula)
  • 2 c fresh basil
  • ¼ c toasted walnuts
  • 2 cloves garlic
  • ½ c freshly grated parmigiano-reggiano
  • Salt and pepper to taste
  • Juice of half a lemon
  • ½ c *extra-virgin* olive oil
  • 1 lb pasta of any shape
  • 4-6 oz goat cheese
  • Few tablespoons of reserved pasta water

  1. In a food processor, blitz together your greens, nuts, garlic, cheese, salt, pepper, lemon, and oil. Blend until smooth (or chunky).
  2. To your hot pasta, add your pesto, goat cheese, and dribble in enough pasta water to thin it out a bit.
  3. Serve warm with crusty buttered bread.

Make your very own homemade goat cheese!

{A very big thank you to Stilphen for guest editing}

For the love of veggies,

Your Squishy Monster ^.~

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