Pesto Mac And Goat Cheese
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 clove
Garlic (minced)2 tbsps
Basil Leaves (finely chopped)3 cup
Panko Bread Crumbs1.75 cups
Parmesan2 cups
Half-And-Half450 g
Goat Cheese1.5 tsps
Kosher SaltDirections:
1
Add in the remaining Parmesan and whisk until melted
2
Butter a 2 quart baking dish
3
Preheat the broiler and arrange a rack on top
4
Melt the remaining 2 tablespoons of butter in a small pan over low heat
5
In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan
6
Add the melted butter and toss to combine
7
Reserve
8
Bring a large pot of heavily salted water to a boil over high heat
9
Add the pasta and cook according to the package instructions
10
Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat
11
Simmer until reduced and slightly thickened, about 5 to 7 minutes
12
Reserve 1/4 cup of the pasta cooking water and drain the pasta
13
Put the pot over low heat and add the half-and-half mixture
14
When it simmers, add the goat cheese and whisk until smooth
15
Add the pasta and stir to coat
16
Stir in the pesto, reserved cooking water, salt, and pepper
17
Season with additional salt and freshly ground black pepper, if needed
18
Pour the pasta mixture into the buttered baking dish and top with the panko mixture
19
Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes
20
Remove from the broiler and let cool for 5 minutes before serving