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Spring Vegetable Pasta with Almond Pesto and Creamy Goat Cheese Recipe

Spring Vegetable Pasta with Almond Pesto and Creamy Goat Cheese recipe


This is a yummy pasta dish with fresh veggies and a homemade almond pesto. We mix in creamy goat cheese instead of ricotta. It's a fun meal for lunch or dinner!


300 g asparagus, trimmed and cut into 4cm pieces
200 g cherry tomatoes, halved
350 g farfalle pasta
50 g almonds, toasted
30 g parsley
60 g spinach
50 g pecorino cheese, grated
1 lemon, zest and juice
200 g goat cheese
3 tablespoons extra-virgin olive oil
Salt to taste
Black pepper to taste


Heat a griddle pan over medium-high heat.
In a bowl, toss the asparagus pieces with 1 tablespoon of olive oil, juice of half a lemon, and a pinch of salt and pepper.
Grill the asparagus for about 5 minutes until tender and slightly charred. Remove from the pan and set aside.
In the same bowl, add the cherry tomatoes with a drizzle of olive oil and a pinch of salt, then toss to coat.
Grill the cherry tomatoes for about 2-3 minutes until they are just softened. Remove from the pan and set aside with the asparagus.
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente, then drain.
While the pasta cooks, make the almond pesto. In a food processor, combine the toasted almonds, parsley, spinach, pecorino cheese, zest of 1 lemon, juice of half a lemon, 2 tablespoons of olive oil, and blend until smooth. Season with salt and pepper to taste.
In a mixing bowl, crumble the goat cheese and whisk with a fork until creamy. If needed, add a tablespoon of water to reach a smooth consistency.
In a large bowl, combine the cooked pasta with the grilled asparagus, cherry tomatoes, and almond pesto. Toss everything together until well mixed.
To serve, spread the creamy goat cheese on the bottom of the serving plates. Top with the pesto pasta mixture. Garnish with additional pecorino cheese and a drizzle of olive oil if desired.

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