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12 ounces gemelli or other short pasta
3 cups fresh basil leaves
1/2 cup olive oil
4 ounces crumbled fresh goat cheese
kosher salt and black pepper
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, in a blender, puree 2 cups of the basil leaves with the oil until smooth; pour through a fine-mesh sieve and discard the solids.
Toss the pasta with the basil oil, goat cheese, the remaining 1 cup basil leaves, 1/2 tsp salt and 1/4 tsp pepper.