Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

Full disclosure: this Fusilli Pasta with Sweet Pea Pesto and Goat Cheese is a Spring dish, but I had a craving so I made it. And I’m not waiting until the earth thaws out to share it.

This recipe combines the pasta, pesto with sweet peas and goat cheese for a dish that’s sweet, pungent and has a light acidity. It’s a great side dish for chicken or fish. Or, you can do like I did, and just eat a big bowl of it.

Ingredients:

• 1 pound fusilli pasta
• 2 garlic cloves
• 1/2 cup fresh basil leaves, packed
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1/2 cup grated romano (or parmesan) cheese
• 3 oz. goat cheese
• 1 pound thawed green peas
• Salt and pepper to taste

Need a quick side dish? Try Fusilli Pasta with Sweet Pea Pesto and Goat Cheese.

1. Bring a large pot of salted water to a boil. Cook the fusilli in the boiling water until al dente.
2. Drain pasta, but reserve 1/4 cup of pasta water.
3. In a food processor, process the garlic, basil and pine nuts until very fine.
4. Add the olive oil and cheese and process to combine.
5. Add the peas and season with salt and pepper. Process until all ingredients are smooth.
6. Spoon the pea pesto into a large bowl then add pasta and toss to coat.
7. If needed, add pasta water, gradually, to loosen the sauce.
8. When pasta is thoroughly coated in sauce, crumble in the goat cheese and toss again.
9. Garnish with fresh basil leaves and serve as a side or as a main course.

The pea pesto will make the pasta look like it’s been hit with green radiation since it’s so bright. That said, this is a delicious pasta dish if you’re looking to trade out alfredo or marinara sauce.

To make this recipe even healthier, I used whole wheat fusilli. Bring some Fusilli Pasta with Sweet Pea Pesto and Goat Cheese to you’re next dinner and you won’t be disappointed.