| Cheesy Pesto Pasta Salad |
Recipe Type: Pasta
- 1 Box Prince Penne Rigatoni
- 1/4 Cup Walnut Halves and Pieces
- 1/4 Cup Extra Virgin Olive Oil
- 2 Cups Fresh Basil Leaves
- 1 Clove Garlic, Smashed
- 1/4 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Salt
- 1 Package Alouette Crumbled Goat Cheese
- 1 Pint Grape Tomatoes
- Cook the pasta as it directs on the box.
- While the rigatoni are cooking, combine the walnuts, oil, basil, garlic, crushed pepper and salt into a food processor or blender. Mix until pureed. Save 1/4 cup of the water from cooking the pasta and drain the pasta. Bring the pasta to a serving bowl.
- Add half of the goat cheese and tomatoes and toss into the bowl of pasta.
- Mix together the basil mixture and reserved water from cooking the pasta. Combine with the pasta and toss well. Use the rest of the goat cheese to sprinkle on top.
Feel free to add your own vegetables and different cuts of pasta.
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