Pesto and Goat Cheese Gigli Pasta with Swiss Chard
 
 
An easy weeknight dinner - pesto and goat cheese pasta tossed with wilted baby swiss chard.
Yield: 4-6 servings
Ingredients
  • 1 lb gigli or fusilli pasta
  • 8 oz pesto
  • 4 oz goat cheese
  • 5 oz baby swiss chard
  • salt and black pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta cooking water, and set aside.
  2. While the pasta cooks, combine the pesto and goat cheese in a medium nonstick skillet over medium heat. Cook until the goat cheese has melted into the pesto, stirring frequently.
  3. Add half of the swiss chard to the pan, along with ¼ cup of the pasta water. Cook until chard has wilted, about 2-3 minutes. Stir in the remaining chard and another ¼ cup of pasta water, cooking again until the chard has wilted. Season sauce to taste with salt and black pepper.
  4. Toss the pesto-goat cheese sauce with the cooked pasta, adding more of the reserved pasta water as needed to loosen the sauce. Serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/03/pesto-and-goat-cheese-gigli-pasta-with-swiss-chard.html