Linguine with Fresh Goat Cheese and Spinach Pesto

Serves 4

• 2 Tbsp. walnuts, chopped & toasted over low heat until just browned.

• 3-5 cloves garlic, sliced thinly

• 2 c. baby spinach leaves, cleaned & stemmed

• 4-5 oz. Capriole fresh goat cheese

• 2 Tbsp. extra virgin olive oil

• 1/3 c. chicken broth

•  Salt and pepper to taste

• 1/3 c. sun-dried tomatoes (oil packed or rehydrated & chopped coarsley

• ¼ c. fresh basil leaves, chopped

• 12 oz. linguine, fettuccine or spaghetti pasta, fresh or dried.   

Cook linguine according to desired doneness. Chop walnuts and garlic in a food processor or with knife until fine, then toast. Add spinach to olive oil over medium heat and stir for about 1 minute. Add broth, sun-dried tomatoes, basil, salt and pepper for about 1 more minute. Add walnuts, garlic and goat cheese, allow to marry with sauce for about 1 minute, then remove from heat and serve.