Pesto Goat Cheese Pasta with Zucchini

This pesto goat cheese pasta is, to me, a perfect encapsulation of late summer.  Packed full of zucchini and fresh basil, it’s trying its darnedest to use up summer’s bounty of produce while it’s still there.

It combines two of my favorite things (fresh basil pesto and tangy goat cheese) into a super light, refreshing sauce.  I added zucchini because I love the flavor and texture, and we’re in the peak of zucchini season.  

I threw in the shredded brussels sprouts mostly because they were sitting in my fridge close to going squishy, and I wanted some added “health”.  

I used my one true love, Giovanna’s easy homemade pesto, as the base for the sauce, though I did leave out the parmesan since it didn’t seem necessary. 

It was as simple as blending the ingredients together and then adding the goat cheese while the pasta and vegetables cooked.

Slice your zucchini into thin half-circles and shred or finely mince your brussels sprouts (if you’re using them).

Heat a medium-sized skillet on medium heat, and add 3 tablespoons of olive oil.  Once it’s shimmering, add your minced garlic and cook for 30 seconds, then add all your vegetables.  Season with fresh-ground salt and pepper, and some garlic powder. 

Cook for 5-10 minutes, stirring occasionally, until the vegetables soften and (hopefully) the zucchini starts to turn golden a bit.  Depending on your stove, you may need to turn it down to more like medium-low to keep things from burning.

Now is a good time to get your pasta going.  Boil water and salt liberally, then add the pasta.  Cook for about 6-7 minutes, until it’s the texture you want.

While it’s cooking, make the pesto goat cheese sauce.  Start by putting a bunch of basil in the food processor and add the pine nuts, salt, garlic, and olive oil.  You’re welcome to add parmesan too (like a traditional pesto), I just don’t feel like it’s needed here.

Blend until it’s a paste, adding more olive oil if necessary.

Then add your goat cheese and blend.  You can add more olive oil to thin it out, but what would work better (and I was too distracted to think of) would be to snag like 1/4 cup of the pasta water and add it, then blend.  The heat and starch will help the mixture emulsify into a lovely sauce.

Put the cooked vegetables and your sauce in a large bowl and add the cooked, drained pasta.  Keep some of the pasta water aside and add a little at a time as you toss the pasta with the sauce, to get it to the right consistency.

Chiffonade some fresh basil and serve on top.  I threw some rotisserie chicken on there as well, for added protein.

This pesto goat cheese pasta is fresh and light, perfect for a mid-week meal that you need to get on the table ASAP. 

Other easy summer pastas you’ll love:

• Melty, Cheesy Zucchini Baked Pasta
• Garlicky Farfalle with Marinated Feta & Arugula
• Rigatoni with Grilled Fairytale Eggplant, Tomato, Herbs, & Chicken
• Pasta with Tomato, Spinach, & Feta
• Pasta with Fresh Sweet Corn Pesto

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Pesto Goat Cheese Pasta with Zucchini & Brussels Sprouts

Yield: 3 large servings

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

This super easy pesto goat cheese pasta is packed with zucchini and brussels sprouts, the perfect way to use up late summer basil and zucchini!

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Ingredients

• 1/2 a medium zucchini
• 5-6 brussels sprouts, shredded or finely minced (optional)
• 3 tablespoons of olive oil
• Salt, pepper, and garlic powder, to taste
• 8 ounces of short pasta (half a box)
• Optional:  Fresh basil for garnish
• SAUCE
• Giant handful or two of fresh basil leaves (about 1 cup)
• 1/4 to 1/3 cup of pine nuts (handful)
• About 1/2 tablespoon of sea salt
• 1 clove of garlic, minced
• 1/8 to 1/4 cup of olive oil (to get the right consistency)
• 2 ounces of plain goat cheese

Instructions

1. Slice your zucchini into thin half-circles and shred or finely mince your brussels sprouts (if you're using them).
2. Heat a medium-sized skillet on medium heat, and add 3 tablespoons of olive oil.  Once it's shimmering, add your minced garlic and cook for 30 seconds, then add all your vegetables.  Season with fresh-ground salt and pepper, and some garlic powder. 
3. Cook for 5-10 minutes, stirring occasionally, until the vegetables soften and (hopefully) the zucchini starts to turn golden a bit.  Depending on your stove, you may need to turn it down to more like medium-low to keep things from burning.
4. Now is a good time to get your pasta going.  Boil water and salt liberally, then add the pasta.  Cook for about 6-7 minutes, until it's the texture you want.
5. While it's cooking, make the pesto goat cheese sauce.  Start by putting a bunch of basil in the food processor and add the pine nuts, salt, garlic, and olive oil.  You're welcome to add parmesan too (like a traditional pesto), I just don't feel like it's needed here.
6. Blend until it's a paste, adding more olive oil if necessary.
7. Then add your goat cheese and blend.  You can add more olive oil to thin it out, but what would work better (and I was too distracted to think of) would be to snag like 1/4 cup of the pasta water and add it, then blend.  The heat and starch will help the mixture emulsify into a lovely sauce.
8. Put the cooked vegetables and your sauce in a large bowl and add the cooked, drained pasta.  Keep some of the pasta water aside and add a little at a time as you toss the pasta with the sauce, to get it to the right consistency.
9. Chiffonade some fresh basil and serve on top.  I threw some rotisserie chicken on there as well, for added protein.

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