Bow Ties with Soft Goat Cheese, Walnuts, and Basil

goat cheese pasta

Junior year of college, I lived with five other girls.  At Christmas we hung up stockings, complete with nicknames given to us by the others (If you think that’s silly, you should have seen the pink plastic Christmas tree).  My nickname? “Calories.”  Thanks, ladies, you know me well.

Although some of the recipes I post on this site might lead you to believe otherwise, I am obsessed with calories.  Every day I keep track of what I eat (The Daily Plate at Livestrong.com is a wonderful tool!), more out of habit now than anything else.  For every meal, I count and measure and portion, and it’s great fun, really.

Long story short, this recipe is a great lunch I made the other day, so the measurements are for one person.  I’m sure you can do the math to make it for more! 🙂

Oh, and in case you were wondering, one serving has 320 calories.

measure me this

P.S. This recipe has only three steps, and all you really have to do is boil and mix.  Easy-peasey, as the kids I nanny for say.

Bow Ties with Soft Goat Cheese, Walnuts, and Basil
serves 1, but you can do the math!

2 oz. Barilla Pasta Plus Farfalle (bow ties!)
1/8 c walnuts
1 Tablespoon spreadable goat cheese (I used Chavire)
Fresh Basil, Julienned – to taste
Salt and pepper, to taste

1. Cook pasta in well-salted water, according to package directions.
2. Meanwhile, chop walnuts into desired size – my pieces were pea-sized. (In hindsight, I might toast these next time – throw them in a pan with a dab of oil until they get a little more golden).
3. Drain pasta, then mix with remaining ingredients.  Serve hot or cold – yum!

Laura note:  This recipe does not work well if you plan on, say, making it beforehand and then taking it to work for lunch.  The goat cheese is so soft that the pasta absorbs it, which was a huge bummer for me.  If you want to take this meal for lunch, use a harder goat cheese (still soft, but not spreadable), and add a tablespoon or so of cooking water to make it saucy.  I have done this in the past and it works great!

herbs and nuts

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