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Tomato, Basil and Goats' Cheese Pasta with Pine Nuts
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

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. 

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian, Pasta
Keyword: Fresh Food, Pasta, Summer Pasta
Servings: 4 servings
Author: NOMaste Kitchen
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. Cook about 4-5 minutes (until tomatoes begin to pop). Add wine, cook 1 additional minute.

  5. Add linguine and a splash of cooking water to skillet, toss to combine. 

  6. 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.

Recipe Notes

Storage: Refrigerate in an airtight container for 3-4 days.