Yesterday was my oldest child’s birthday party, and we also had family in town, so it was a busy, busy day. So busy, in fact, that I didn’t even get it together enough to put up a slow cooker meal before the day’s festivities began. At the end of the day, I found myself without a plan for dinner, and not a lot of time before tummies began rumbling and people began grumbling. So, I threw together one of my favorite, easy, last-minute meals: goat cheese, pesto, edamame, and sun-dried tomato pasta.
I had to run to the store to grab the goat cheese, but I had everything else on hand for this quick and delicious meal, which is great on any day, but particularly great on jam packed ones.
Goat Cheese, Pesto, Edamame, and Sun-dried Tomato Pasta
Serves 6
Ingredients:
· 1 pound dry fusilli (I often use rotini)
· 2 tablespoons olive oil
· 1 1/4 cups basil pesto
· 1 1/2 cups shelled edamame
· 1 1/2 cups marinated, drained, thinly sliced sun-dried tomatoes
· Salt and pepper
· 5 ounces goat cheese
Preparation:
Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite. Drain, rinse with very cold water, add to a large mixing bowl, and toss with the olive oil.
Mix the pasta with the pesto, edamame, and sun-dried tomatoes. Stir to fully incorporate all of the ingredients. Season to taste with salt and pepper, and mix in the goat cheese just before serving.
***Notes:
For the pasta, I like to use the Dreamfields brand, which is low-carb but tastes exactly like regular pasta.
For the pesto sauce, I use the kind in a jar on the busiest days, or if I have time, I make it from scratch using my Vitamix (recipe here: https://www.vitamix.com/Find-Recipes/P/E/Pesto-Sauce).
For the edamame, I buy the pre-shelled, frozen kind from Trader Joe’s. It takes 5 minutes to make and is perfect for this recipe.
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