FARFALLE WITH PESTO, GOAT CHEESE & GRAPE TOMATOES
1 lb farfalle (bow tie) pasta
1/2 cup chopped walnuts
1/4 cup extra virgin olive oil
2 cups fresh basil leaves
2 cloves garlic, minced
1/4 tsp crushed red pepper
4 oz fresh goat cheese
1 pint grape tomatoes, halved
-Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain the rest and return the pasta to the pot.
-Meanwhile use a food processor or blender to pulse the walnuts, oil, basil, garlic, crushed red pepper and 1/2 tsp salt until finely chopped (not totally pureed!)
-Add the basil mixture and half the goat cheese to the pot; toss to coat. When well mixed fold in the tomatoes and remaining goat cheese.
I have tweaked this recipe a bit because originally they used way too much crushed red pepper and half of the goat cheese was for "sprinkling" rather than mixing in and it just wasn't cheesy enough ;)