Yield: 2-3 servings
4-5 tbsp. roasted red pepper pesto
3 oz. goat cheese
1/4 cup reserved pasta water
3/4 pound spaghetti pasta
Salt and pepper, to taste
Basil to garnish
- Bring a pot of water to a boil and season with salt. Drop in your pasta and cook it according to instructions on the box.
- In a large skillet over medium heat, “melt” the 4-5 tbsp. of roasted red pepper pesto along with the goat cheese. Get some of the reserved pasta water and pour it in the skillet as well to thin out the mixture.
- Once pasta is done cooking, drain well and add it to the skillet. Turn the heat off and toss the pasta well to coat in mixture.
- Garnish with freshly chopped basil and serve immediately.
yum, so delicate and finely balanced.