Tomato, Basil, and Goat Cheese Pasta with Pine Nuts
This Tomato Basil and Goat Cheese Pasta with Pine Nuts though… Juicy little cherry tomatoes bursting with flavor, perfectly paired with fresh basil and goats’ cheese. All topped with roasted pine nuts for added texture and taste. NOM!!
I love fresh, locally grown food – it feels so good to support your local community and know exactly where the food you are buying has come from. Summertime is the best because there are so many amazing fresh, local foods available – abundant ripened fruits and fresh veggies – it makes it even easier to incorporate local goodness into your every day diet! Having said that, I am a woman of convenience! There – I admit it! When I am in a pinch, I will settle for going to the local large-scale grocery store and buying what I need, even if its at a premium price. With a full-time job, teaching yoga, blogging, taking care of two doggos, and a husband – sometimes a girls’ gotta do what a girls gotta do.
Recently I discovered Green Bean Delivery – it is truly a game changer.
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The deliveries come in a reusable green tote – which means no added waste with cardboard boxes – which Green Bean Delivery will pick up when delivering your next order. If you are unsure when your next order may be, you can request a bin pick up from Member Services (just email email@example.com) – easy as pie!
For me, one of my favorite features of Green Bean Delivery is that you have the choice to automatically subscribe OR choose on demand deliveries. Some services can be tricky and will automatically sign you up for all future deliveries – therefore you have to cancel if you do not want to receive one. Not going to lie, one time I forgot to cancel a meal delivery box right before we were going on vacation – eek! Waste of food and money! I also love that your Green Bean Deliveries can be edited at any time, right up until about 48 hours before delivery! Not bad, right?
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Anyway, I am super excited to share that almost ALL of my purchased ingredients for this recipe came directly from Green Bean Delivery! All I had to do was check that I wanted a delivery, add items to my basket, and voila – the items appeared on my doorstep a few days later!
Speaking of this recipe though – let’s get to it! I LOVE THIS TOMATO BASIL AND GOAT CHEESE PASTA!
I mean – what’s not to love? Everyone knows tomato and basil are a winning combo. I chose to use a soft goats’ cheese because I LOVEE how it coats the pasta when warmed – almost making a sauce! And then there are the pine nuts, roasted with a little olive oil and red pepper flakes – mmm mmm mmm! Tasty tasty.
Nuts are not always something that comes to mind when you are planning a pasta dinner, but I PROMISE you won’t be disappointed. The pine nuts have such a subtle nutty flavor that pairs perfectly with the goat cheese and basil.
I will warn – the red pepper flakes DO give this Tomato Basil and Goat Cheese Pasta a bit of a kick, so if you are adverse to spice, consider cutting down the red pepper flake count to 1/2 tsp.
I love summer pastas like this one because they feel so much lighter than a traditional Italian. The fresh greens and lightly roasted tomatoes explode with flavor and freshness. Of course this recipe still has oil and cheese in it, BUT not the amount that you would see in say a fettuccine alfredo or Chicken Parmesan.
Another great perk of this Tomato Basil and Goat Cheese Pasta? It is almost a one pot recipe! I used a separate pot to cook my linguine, but everything else can be done in one pan! You could cook the pasta first in a pot, then set the cooked pasta aside and use that same pot to cook the remainder of the ingredients. Obviously, you just want to be careful that the pasta doesn’t get too cold or overcook itself while you are assembling the remaining ingredients.
This is one of those recipes that definitely abides by the mantra – “the more the better.” The more cheese, basil, tomatoes, the better. When I first made this recipe I only used about 9 oz of tomatoes, but this did not feel enough to me. Hence, I recommend using a pound! If you or your family do not like tomatoes very much, use less! You can swap some of the tomatoes for another veggie if you’d like! Red peppers or artichoke hearts would be tasty for sure!
I mean seriously guys, even JAKE (my husband with the palate of a 5-year old) loves this recipe! That is saying something!
Creamy, nutty, fresh, and delicious – you are going to LOVE IT! And as with all my recipes, feel free to make this recipe your own! Swap linguine for veggie noodles, whole wheat, quinoa, or chickpea pasta! Worried you won’t be satisfied without extra protein? Top with shrimp, salmon or chicken! Even a simple salt and pepper seasoning will taste great! Most importantly, ENJOY!
Creamy goat cheese coated linguine seasoned with fresh thyme, oregano, and garlic then tossed with sauteed pine nuts, roasted tomatoes and fresh basil. Clean, fresh, and delicious.
- 1 pound linguine regular, whole wheat, quinoa or chickpea
- 5 tbsp olive oil separated
- 1 tsp crushed red pepper flakes separated
- 1/2 cup pine nuts
- 1 lb fresh cherry tomatoes
- 4 cloves garlic mashed
- 1 tbsp fresh thyme` 1 tsp dried
- 1 tbsp fresh oregano 1 tsp dried
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup white wine such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup parmesan grated
- 1 cup fresh basil roughly chopped
- 6 oz goats' cheese roughly chopped
- 1 large handful microgreens optional
- spritz of lemon
In a large pot, bring salted water to a boil. Add linguine (or pasta of choice) according to package instructions (until al dente). Before draining, remove 1 cup of cooking water and set aside. Drain.
Heat 2 tbsp olive oil in a large skillet over low-medium flame. Once olive oil begins to shimmer, add pine nuts and 1/2 tsp crushed red pepper flakes. Cook, stirring constantly, for 2-3 minutes - or until pine nuts just begin to brown. Remove pine nuts from skillet and set aside.
Add remaining olive oil to skillet and set over high heat. Once olive oil begins to shimmer, add tomatoes, garlic, thyme, oregano, remaining crushed red pepper flakes, salt and pepper.
Cook about 4-5 minutes (until tomatoes begin to pop). Add wine, cook 1 additional minute.
Add linguine and a splash of cooking water to skillet, toss to combine.
Remove from heat, add parmesan, basil, goats' cheese, and pine nuts, then toss to combine. Top with a small bunch microgreens or additional fresh basil, then spritz of lemon! Serve immediately.
Storage: Refrigerate in an airtight container for 3-4 days.