Pesto and Goat Cheese Gigli Pasta with Swiss Chard
The recipe Pesto and Goat Cheese Gigli Pasta with Swiss Chard can be made in approximately 45 minutes. One serving contains 481 calories, 16g of protein, and 19g of fat. For $1.55 per serving, you get a main course that serves 6. A few people made this recipe, and 83 would say it hit the spot. It is brought to you by Joanne Eats Well with Others. Head to the store and pick up salt and pepper, goat cheese, pesto, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 91%. Try Goat Cheese And Swiss Chard Pasta Casserole, Swiss Chard Pesto Pasta, and Pesto Chicken Pasta with Swiss Chard for similar recipes.
Servings: 6
Ingredients:
1 lb gigli or fusilli pasta
4 oz goat cheese
8 oz pesto
salt and black pepper, to taste
5 oz baby swiss chard
Equipment:
pot
frying pan
Cooking instruction summary:
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. 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. Add half of the swiss chard to the pan, along with cup of the pasta water. Cook until chard has wilted, about 2-3 minutes. Stir in the remaining chard and another cup of pasta water, cooking again until the chard has wilted. Season sauce to taste with salt and black pepper. 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.
Step by step:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
2. Drain, reserving 1 cup of pasta cooking water, and set aside.
3. 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.
4. Add half of the swiss chard to the pan, along with cup of the pasta water. Cook until chard has wilted, about 2-3 minutes. Stir in the remaining chard and another cup of pasta water, cooking again until the chard has wilted. Season sauce to taste with salt and black pepper.
5. Toss the pesto-goat cheese sauce with the cooked pasta, adding more of the reserved pasta water as needed to loosen the sauce.
6. Serve warm.
Nutrition Information:
covered percent of daily need
