Salt, to taste
1 lb rigatoni or penne pasta
3/4 c fresh basil leaves
3/4 c grated parmesan cheese
3 tbsp pine nuts
2 garlic cloves
Black pepper, to taste
1/3 c EVVO
3 c cherry tomatoes
1/2 c heavy cream
2 tbsp salted butter
4 oz goat cheese, crumbled
Cook pasta according to package directions.
Meanwhile, make the pesto: Combine basil, 1/2 c parmesan cheese, pine nuts, garlic, salt and pepper in food processor. Blend while slowly drizzling oil until pureed.
Halve the cherry tomatoes and toss them in a bowl with 1/2 tsp salt. Set aside.
Heat heavy cream in saucepan with butter. Stir in pesto and simmer for a few minutes. Add in remaining 1/4 c parmesan cheese and half of the goat cheese. Stir until melted.
Drain the pasta and add to pesto cream sauce. Add the tomatoes and toss to combine.
Top with remaining goat cheese and serve.
The Pioneer Woman Magazine, Summer 2017