Spring Veggie Fusilli With Pesto & Herb Goat Cheese

Okay, so admittedly on any given weeknight I’m winging it–throwing meals together with whatever ingredients I have on hand. This recipe was born from just that. Turns out, if you sauté some springtime veggies together with olive oil and garlic, you get magic. I hope you enjoy!

Ingredients
1 box of your favorite pasta, I use Banza
1/2 yellow onion
2 cloves garlic
1 1/2 tablespoons olive oil
1/2 cup peas
bushel of asperigus
1/2 cup cherry tomatoes
1/3 cup broccoli florets
1/2 cup pesto (here is my recipe!)

For the Herb Goat Cheese
1/3 cup goat cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
juice of half a lemon

Bring a pot of water to a boil.

Chop the onion and garlic and sauté over medium heat with olive oil. Cook until the onions become translucent.

Chop the asparagus into 1/2 inch cuts. Chop the broccoli into small florets. Add all the veggies into the onions and garlic aside from the tomatoes. Sauté until the veggies are just cooked but not mushy.

Boil the pasta, drain, and save 1/4 cup of the pasta water. Once the pasta is drained, add the tomatoes to the veggie mixture, and turn off the heat. You just want to slightly warm the tomatoes–but not cook them.

In a large bowl, combine the pasta, pasta water, and veggie mixture. Stir to incorporate. Add in the pesto and mix so that everything is fully coated.

In a small bowl combine all the ingredients for the herb goat cheese, and whisk until combined.

Add the goat cheese mixture into the pasta and stir until slightly creamy.

Top with fresh parmesan & enjoy!

This is HANDS DOWN one of my favorite dinners to whip up during the week. Its quick, easy and packed with veggies.