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Recipe: Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

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

Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

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


Directions:

  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.

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Posted by on October 30, 2012 in Cookin', Recipes, Sides

 

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Recipe: Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

This is one salad that’s perfect for Summer. It’s also full of healthy ingredients and won’t blow your daily calorie intake.

This Watermelon, Cucumber and Feta Salad is perfect for picnics, backyard barbecues and even a weeknight dinner. It has a nice crunch and even better taste. Plus, no cooking required!

Ingredients:

  • 6 cups watermelon, cut into bite-sized pieces
  • 1 cucumber, cut into bite-sized pieces
  • 1/2 cup fresh mint, chopped
  • Watermelon Salad

    Watermelon is the quintessential fruit of Summer.

  • 1/2 cup fresh basil, chopped
  • 3/4 cup crumbled feta
  • 2 TBSP freshly cracked black pepper
  • 3 TBSP white wine vinegar
  • 1/2 tsp salt

Directions:

  1. Cut up all the fruit and herbs and mix in a large bowl.
  2. Add in feta cheese, salt, pepper and vinegar then toss well to mix.
  3. Serve and enjoy.
Watermelon, Cucumber and Feta Salad

Watermelon and cucumber complement each other well.

That’s it. Super simple, right? If virtually impossible to mess up.

You can play around with the amount of herbs, salt, pepper and vinegar to add based on your taste preferences. I’ve found it doesn’t keep too well so I would eat it within two days of making. Otherwise, it gets a little soggy. It’s so good it’ll probably be gone in one sitting anyway.

 
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Posted by on June 5, 2012 in Appetizers, Cookin', Recipes

 

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