Categories: Pasta

Ingredients

• Salt to taste
• 1 lb. penne
• 3/4 cup fresh basil leaves
• 3/4 cup grated Parmesan
• 3 tbsp. pine nuts
• 2 garlic cloves
• Black pepper, to taste
• 1/3 cup olive oil
• 3 cups cherry tomatoes
• 1/2 cup heavy cream
• 2 tbsp. salted butter
• 4 oz. goat cheese, crumbled

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed.

2. Meanwhile, make the pesto: Add the basil to a food processor or blender. Add 1/2 cup of the Parmesan, the pine nuts, garlic, and salt and pepper to taste. Next, turn on the machine and slowly drizzle in the olive oil to make a nice puree. Stop when it’s bright green and all mixed together.

3. Halve the cherry tomatoes and toss them in a bowl with 1/2 tsp salt. Set aside.

4. Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in.

5. Stir this together and simmer it slowly for a few minutes. At the end, dump in the remaining 1/4 cup Parmesan and half of the goat cheese and stir it together.

6. Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the tomatoes and any juices. Toss it all together. The hot pasta and sauce will heat the tomatoes just perfectly. Top with the remaining goat cheese and serve right away.

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