Lemony Pasta with Goat Cheese and Spinach. I used fresh basil and half or less of the parsley added a little red pepper flakes. I served with Robosto Cheese Brushetta topped with fresh basil and a squeeze of fresh lemon. Side salad if you need... yummy

INGREDIENTS

• Salt and pepper
• 3/4 pound spaghettini or spaghetti
• 4 ounces fresh goat cheese
• Cypress Grove Midnight Moon Aged Goat Milk Cheese
• On sale: $4 off per lb thru 5/ 14
• Learn More
• 10 ounces baby spinach (10 cups)
• 3 cups fresh parsley, chopped
• 2 cups fresh cilantro, chopped
• 1 tablespoon grated lemon zest plus 1 tablespoon juice
• 1/2 cup toasted walnuts, chopped

DIRECTIONS

1.  In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain. 
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.