Creamy Goat Cheese Pesto Pasta

6 servings
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Creamy goat cheese pesto pasta swirled with a rich, lemony-kale pesto is all you need to elevate your pasta. In the time it takes to cook a pot of pasta, this dish will be on your table! ⁠

Recipe by: Erin, Platings and Pairings


  • 12 ounces cavatappi (or any pasta)
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 (4-oz) log Roth Garlic Herb Chèvre goat cheese
  • Fresh chopped basil
  • Chopped walnuts
  • For the Kale Pesto:
  • 3 cups torn kale (stems removed)
  • 1 cup basil leaves
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • 2 cloves garlic
  • 1 lemon, zested and juiced
  • 1/2 teaspoon salt


  1. Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve 1 cup of the cooking water.
  2. Meanwhile, pulse the kale, basil, olive oil, walnuts, garlic, lemon zest & juice and salt in a food processor until smooth. Set aside.
  3. Heat the olive oil in a large skillet over medium-heat. Add the shallot and garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.
  4. Add the goat cheese, pasta and ½ cup of the reserved pasta cooking water to the shallot/garlic mixture. Cook, over medium heat, stirring gently, until the cheese coats the pasta, adding additional cooking water if needed to loosen the sauce.
  5. Add the pesto and stir gently to combine.
  6. Serve with additional chopped basil, walnuts and goat cheese, if desired.