Baked Penne with Peas, Almond Pesto and Goat Cheese

  • Currently 4/5
Serves 12.

From InStyle Magazine
3 cups frozen petit peas, thawed, divided
1 cup toasted sliced almonds, divided
1/3 cup packed flat-leaf parsley
1/3 cup packed basil leaves
2 cloves garlic
1 1/2 cups grated Parmesan cheese, divided
1 cup olive oil
salt and pepper to taste
7 ounces goat cheese, crumbled, divided
6 Tablespoons butter, softened, divided
1 box (1 lb) penne rigate, cooked
toasted sliced almonds for garnish
1. Place 1 1/2 cups peas, 1/2 cup almonds, parsley, basil, garlic and 1 cup Parmesan cheese in bowl of food processor. Process until well blended.
2. With machine running slowly, add olive oil in a thin, steady stream. Season with salt and pepper.
3. In large bowl combine pesto, remaining 1 1/2 cups peas, 1/2 cup almonds, half the goat cheese and 4 Tbsp butter.
4. Toss the mixture with hot cooked pasta. Season with salt and pepper to taste.
5. Heat oven to 350 degrees. Grease 12 ramekins with butter and divide pasta among ramekins. Top with remaining goat cheese, Parmesan cheese and almonds. Bake until cheese is golden, about 10-12 minutes.
This is a large recipe, so I typically cut it in half and don't worry about measuring the ingredients exactly.
Dish   Side DishCooking Method   Baked
Main Ingredient   Pasta

Laurie Hogan

Member since Jan 2008

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