New Italian Recipes Presents
Goat Cheese Linguine With Pesto

Ingredients:
2 T chopped walnuts, toasted over low heat until just browned.
3-5 cloves garlic, sliced thinly
1 ¾ cups cleaned and stemmed baby spinach leaves
4 ounces soft goat cheese (feta is fine)
2 T extra virgin olive oil
1/3 cup chicken broth
Salt and pepper to taste
¼ cup chopped, oil packed sun-dried tomatoes, chopped coarsley
1/4 cup fresh, chopped basil leaves
12 ounces linguine, fettuccine or spaghetti pasta, fresh or dried.

Preparation
Cook linguine according to desired doneness.

Chop walnuts and garlic in a food processor or with knife until fine, then toast. Add spinach to olive oil over medium heat and stir for about 1 minute.

Add broth, sun-dried tomatoes, basil, salt and pepper for about 1 more minute

Add walnuts - garlic and goat cheese, allow to marry with sauce for about 1 minute, then remove from heat and serve.

An easy one. You'll love it, though.