Pesto Alfredo with Goat Cheese

melinda- Pesto Pasta

Many of my readers know of my obsession with goat cheese. With that in mind, I wanted to create an exciting new recipe for Shavuot combining two of my family’s favorite flavors: pesto and goat cheese. Goat cheese has become very popular in the past few years — especially popular among elderly and children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters.
Goat cheeses have a gamey, tart, earthy flavor that sets them apart from cow cheeses. This distinctive tang and aroma grows robust and bold as it ages. Goat cheeses are excellent dessert cheeses, often served as snacks or before dinner drinks.

Pesto Alfredo with goat cheese
1 box fettucine, cooked according to package
5 tablespoon butter
1 clove garlic, crushed
¼ cup flour
1/4 cup sour cream
2oz goat cheese by Natural and Kosher
4 tablespoon prepared pesto (I used Sabras brand)
11/2 cups whole milk
Kosher salt and fresh cracked pepper to taste

In a deep sauté pan on low heat, melt butter and then add in clove of garlic and stir.
Add ¼ cup flour and mix in with butter till it becomes a thick paste. This is called a roux. Cook for 1 minute on low.
While continuously stirring add the sour cream and goat cheese, then and pesto until it also becomes thick.
Add in the milk slowly, and continue to whisk till it becomes thickened, which will happen at boiling point.
Season with salt and pepper.
Toss in cooked pasta and mix well. Serve with a poached egg on top.
Note:
The sauce can be made up to 3 days in advance and placed in the fridge. When reheating the sauce which may have thickened from being in the fridge, add a little milk to loosen the sauce, and re-season with salt if needed.

Print Friendly, PDF & Email