Gemelli with Pesto, Sun-Dried Tomatoes, and Goat Cheese
Serves 4
20 mins prep
15 mins cook
35 mins total
I’m using @eatbanza pasta for this dish because it has 20g protein and 8g fiber per serving, so I don’t feel guilty eating pasta. This recipe features a homemade basil pesto, combined with Banza Gemelli pasta, sun-dried tomatoes, goat cheese, and heavy cream for a rich and flavorful meal.
0 servings
Prepare the Pesto: Combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. Slowly drizzle in the olive oil and blend until smooth. Add lemon juice, pulse again, and set aside. Cook the Gemelli: Boil salted water and cook the Gemelli according to package directions until al dente. Drain and return to the pot. Combine the Pasta and Sauce: Add the pesto, sun-dried tomatoes, goat cheese, and heavy cream to the pot. Toss gently over low heat until the goat cheese melts, creating a creamy sauce. Serve: Divide the pasta into plates and garnish with toasted pine nuts, fresh basil, and Parmesan. Finish with a drizzle of olive oil and a sprinkle of lemon zest.
