Spinach and Goat Cheese Pesto Penne

Posted on February 24, 2009. Filed under: Pasta |

Last night all I wanted was pasta. It is my favorite food, so it’s not like that was unusual. But I didn’t want the standard grilled chicken with marinara. Which is how my husband prefers it. I wanted to have pesto. We didn’t have any basil in the house. Well, fresh basil anyways. Do not try to make homemade pesto using dried basil, it will taste disgusting. But we did have spinach and cilantro. And all the other essentials for great pesto. So I went for it:

Serves 2-3
2 c. whole wheat penne pasta
1/2 bag baby spinach (5 ounces)
2 garlic cloves
3 tbsp cilantro
3 tbsp pine nuts
1/4 c. pecorino romano cheese
Dash salt
1/2 tsp pepper
1/4 c. olive oil
2 tbsp non fat greek yogurt
3 tbsp goat cheese
1 lb asparagus, trimmed and cut into 1 inch pieces
Extra pecorino Romano for garnish

Boil a pot of water. Add the penne.

While the penne is cooking add the spinach, cilantro, pine nuts, garlic, pecorino romano, and greek yogurt to a food processor. Slowing add in the olive oil until youget a consistency you desire.

When the pasta is almost done, add the asparagus to the boiling water. When the pasta is done, drain the pasta and asparagus in a colander. Immediately mix with the pesto sauce. Stir in the goat cheese, garnish with extra pecorino romano and serve.


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