Pasta with Goat Cheese and Basil Oil

Hands-on Time: 10 minutes
Total Time: 20 minutes
Serves 4

• 12 oz gemelli or some other short pasta
• 3 c fresh basil leaves
• ½ c olive oil
• 4 oz crumbled fresh goat cheese
• ½ tsp salt
• ¼ tsp pepper

1. Cook pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, in a blender, puree 2 c fresh basil leaves with olive oil until smooth; pour through a fine-mesh sieve and discard the solids.
3. Toss the pasta with the basil oil, goat cheese, the remaining fresh basil leaves, salt, and pepper.

A Real Simple recipe, this has an interesting tangy, sweet, creaminess.  I served it as a side to Not-So-Sloppy Joes.  It was little weird eating it at the fresh, warm temperature.  I think I preferred the chilled temperature after leftovers had been stored in the fridge.

So in my search for a good variety of side dishes preferably on the healthier side, this one makes the list.