Description
A creamy, vibrant pesto goat cheese pasta that comes together in just 25 minutes. Twirly cavatappi is tossed with prepared pesto, tangy goat cheese, and a splash of pasta water for a silky, restaurant-worthy sauce—then finished with peppery arugula and toasted pine nuts for the perfect balance of fresh, rich, and satisfying. Ideal for an easy weeknight dinner or an effortless dish to impress guests.
Ingredients
Scale
- 3/4 lb cavatappi
- 1/2 cup prepared pesto
- 2 cups arugula
- 1 Tbs extra-virgin olive oil
- 1/4 cup pine nuts (toasted)
- 1/4 cup crumbled fresh goat cheese
- 1/2–1 cup reserved pasta water
- Freshly ground pepper, to taste
- Red Pepper Flakes, optional
Instructions
- 1. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup pasta water before draining.
- 2. Return the drained pasta to the pot (off heat) or a large mixing bowl. Add prepared pesto and reserved pasta water, adding a little bit at a time until the sauce becomes creamy and glossy.
- 3. Add goat cheese and toss, slowly adding pasta water until creamy.
- 4. Toss in arugula until just wilted.
- 5. Stir in pine nuts, season with pepper, and serve immediately.
Notes
Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Add a splash of water or broth before reheating to loosen the sauce—it thickens as it sits.
Freezing: Not recommended, as the goat cheese can change texture.