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Goat cheese, broccoli and pesto penne

A nice and refreshing pesto spaghetti sauce to enjoy all year-round, but during the summer I like to add to this recipe sliced fresh tomatoes, or even some sun-dried tomatoes in oil you can drain and then cut in small strips. I really do not think you need to add much salt because the pasta, parmesan and prosciutto are already salty enough.

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:

Pesto penne with goat cheese


* 1 lb. penne lisce or any other short pasta of your choice
* 4 tablespoons of green pesto
* 1 goat cheese with herbs log, sliced in circles
* 1 bunch of fresh broccoli
* 7 thin slices of prosciutto cut in strips
* 1/2 cup grated Parmesan cheese
* Pepper to taste


Step 1: Cut broccoli into small florets.

Step 2: Cook the pasta in salted boiling water for the prescribed time. Add broccoli to the boiling water, about 3 min before the end of pasta boiling time, to blanch them. Before draining the pasta, ladle out and reserve 1/4 cup of this water the pasta has cooked in.

Step 3: Drain well and reserve the pasta with broccoli; do not rinse.

Step 4: Slice the prosciutto in strips; in the same skillet fry the prosciutto.

Step 5: In a stylish serving bowl pour the pasta with broccoli, prosciutto and the pesto and gently mix.

Step 6: Add the goat cheese and stir until it melts a little. If you find that the consistency of the mixture is too thick, add some of the reserve boiling water, a tablespoon at a time and mix, adding this water until desired consistency is reached.

Sprinkle the grated Parmesan and gently mix, then divide your goat cheese and pesto penne on the plates you will be serving.

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