1 pound linguini
3 cloves of garlic, minced
1 shallot, minced
1/4 cup white wine (optional)
1/4 cup chicken broth
1/2 cup kale pesto (or any store bought pesto)
1/2 cup parmesan, plus more for topping
4 oz goat cheese
8 baby bello mushrooms (about 2 cups quartered)
2 cups cherry tomatoes, cut in half
heavy cream, optional
salt and pepper
Preheat oven to 400 degrees.
Spread the vegetables out on a sheet tray. Spray or drizzle with olive oil, salt, and pepper. Toss. Roast in the oven for 20 minutes.
While the oven in preheating, bring a large pot of water to a boil. Season the water liberally with salt- it should taste like the sea! When the water comes to a boil, add in the pasta and cook 8-12 minutes, depending on the package instructions.
In a large sauce pan, add 1 tablespoon of olive oil over medium heat. When the oil is hot, add the minced garlic. Cook the garlic 1-2 minutes. You do not want to over-cook the garlic! When the garlic is cooked, deglaze the pan with the white wine. Let the wine reduce for 2-4 minutes to cook out the alcohol flavor. Once the wine has reduced, add in the chicken stock and pesto. Whisk the sauce together. Add the cooked pasta, BUT before tossing with the sauce, top the pasta with the parmesan. The parmesan will stick to the pasta noodles, which makes the pesto stick to the pasta better. You can add a touch of heavy cream to thicken the sauce if you would like (and make it that much better of course!) Once the pasta is coated with the pesto, add in the roasted vegetables and goat cheese.
Serve hot with extra goat cheese on top and a few basil leaves. Enjoy!