Dinner Tonight: Pecan & Goat Cheese Pasta

Ohhhhhh…this was just so good!
Growing up, my mom used to make a pasta with pecan pieces in it, so I decided to make my own version.  It’s light, it’s summery, it’s a great vegetarian main dish or a yummy side…and it’s simple to prepare.  Win, win, win.
This recipe serves four as an entree or more if you’re using this as a side dish.

Shopping List
1 pound of pasta (spaghetti, fettuccine or linguine)
6 ounces of fresh goat cheese
1 cup dried cranberries
2 cups toasted pecan pieces
Parsley to garnish
Fill a large pot 2/3 of the way full of water and bring to a boil over medium-high heat.  Once boiling, drop your pasta and cook to al dente (about six minutes).  Once cooked, drain the water and immediately crumble your goat cheese into the hot pasta and stir (it creates it’s own little sauce).  Reserve just a little goat cheese for garnishing.  Add dried cranberries and toasted pecans to pasta and garnish with a little parsley.
A little salty, a little sweet, a little creamy and a whole lot of yummy.
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  • Sheaffer {Pinterest Told Me To} May 7, 2015 at 11:03 am


  • Narci May 7, 2015 at 11:24 am

    Yum!! Pecans, goat cheese, and cranberries!! Delish!

  • Anonymous May 7, 2015 at 2:41 pm

    This is almost exactly like my favorite salad! Minus the pasta, plus fresh greens and a balsamic dressing. So yum!

  • jamie sebuc May 8, 2015 at 2:45 pm

    Now i'm getting hungry by just looking at this photo, Great post by the way 🙂

    xx Jamie | http://lovepeaceandshimmer.blogspot.com/

  • Lisa C August 30, 2015 at 8:53 pm

    I just made this and it's delicious!