Friday, September 16, 2011

Pasta with Goat Cheese and Basil Oil

Quick and easy summer pasta. Also a great way to use up fresh basil!

12 ounces pasta
3 cups fresh basil leaves
1/2 cup olive oil
4 ounces crumbled fresh goat cheese
Kosher salt and black pepper
1 can Cannellini Beans; rinsed and drained
10 oz fresh spinach; rinsed and chopped

Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, in a blender, puree 2 cups of the basil leaves with the oil until smooth; pour through a fine-mesh sieve and discard the solids.
Toss the pasta with the basil oil, goat cheese, spinach, beans, the remaining 1 cup basil leaves, ½ teaspoon salt, and ¼ teaspoon pepper.
Source: Real Simple

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