I'm still not a big goat cheese person but I am now a fan of the type of goat cheese I use in this recipe, chevre. The recipe itself calls for 4 ounces of "fresh" goat cheese. Trader Joe's carries 5oz packages of chevre so that's what I use. (I like chevre on crackers with a little salami now too, yum!) Trader Joe's a bunch of different goat cheeses too, they only other one I've tried was goat cheese cheddar. I'm not a fan. I'll stick to chevre.
This is another Woman's Day recipe, I'm telling that magazine is great for recipes! Here's a link to the original recipe .
Farfalle with Pesto, Goat Cheese and Grape Tomatoes
Prep time 15 mins
Cook time 10 mins
1 lb farfalle (bow-tie) pasta
1⁄2 cup walnuts, chopped
1⁄4 cup extra-virgin olive oil
2 cups fresh basil leaves
2 small cloves garlic, smashed
1⁄2 tsp crushed red pepper
5 oz fresh goat cheese (chevre)
1 pt grape or cherry tomatoes, halved
1. Cook the pasta according to package directions. Reserve 1⁄2 cup of the pasta water, drain the pasta and return it to the pot.
2. Meanwhile, using a food processor or blender, pulse the walnuts, oil, basil, garlic, crushed pepper and 1⁄2 tsp salt until finely chopped but not totally pureed.
3. Add the basil mixture, half the goat cheese, and reserved pasta water to the pot; toss to coat. Fold in the tomatoes and sprinkle with the remaining goat cheese before serving.
So easy and very yummy! I typically serve this with some grilled sweet Italian sausage, fresh french bread and a salad. It's really more of a light summer meal but it's still yummy in cold weather! It sends me on a mini-summer vacation during cold weather. Enjoy!