Pesto & Goat Cheese Pasta

One of the questions that I get most often when talking about my blog with others is “Do you make dinner for your family every night?”

Let’s just clear a few things up.

No.

Yes, I love to cook. When I make something I really love (and have a garnish handy) it usually ends up on homemade toast – but I don’t cook like what you see on here every night.

More nights then not, I pull out the leftovers or throw something easy together at the last minute and call it good. My kids could live on Goldfish, scrambled eggs and seaweed (yup) alone. And, sometimes they do.

Sometimes, simple is better. Especially when it requires fewer dishes to keep in the sink until tomorrow or maybe the next day because I am way too tired to clean them now wash.

This pasta toss came about on one of those throw-together nights – and ended up becoming one of our favorite pasta sauces. So simple and easy, and a great way to use leftover veggies.

And, it sounds fancy.

Pesto and Goat Cheese Pasta


Ingredients:
Goat Cheese
Fresh Pesto
Pasta
Vegetables (we love using fresh tomatoes, or sauteed asparagus and zucchini)

Optional: top with a squirt of lemon and fresh basil, or Parmesan cheese and a drizzle of balsamic

Directions:
Mix one part goat cheese to one part pesto over medium-low heat in a sauce pan until melted. Toss with veggies and warm pasta.

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