I made this recipe about 2 years ago – it was so good, no idea why I haven’t made it since! I definitely will now that I remember how good and fast it is to make! I love pesto, and this is a very different version of it. Another Giada winner! How many times have I said this on my blog? LOL I made some changes – see below:
- 1 pound whole wheat linguine
- 3 garlic cloves
- 2 ounces goat cheese
- 1 ounce reduced fat cream cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh baby spinach leaves
- 2 tablespoons freshly grated Asiago
- splash chicken stock
- red pepper flakes
- sliced tomatoes for on top!
Bring a large pot of salted water to boil. Add noodles and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, red pepper flakes, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1/2 cup cooking liquid. Combine that liquid, splash of chicken stock and cheese/spinach mixture with the pasta in the same pot – stir until combine. Spoon the pasta atop the spinach leaves in the bowl. Season the pasta, to taste, with salt and pepper. Sprinkle the Asiago & Tomatoes over and serve.