Contributed by (Recipe adapted from “Reluctant Gourmet” at www.reluctantgourmet.com)

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Ingredients

1 lb Bowtie pasta
1 C lightly packed Basil leaves
3/4 C packed Cilantro leaves
1/2 C steamed fresh Spinach, well drained
1/2 C freshly grated Parmesan cheese
2 Tbs Butter, softened
2 cloves of Garlic, minced
1 1/4 tsp Sea salt
1/2 tsp freshly ground Black pepper
6-8 oz Goat cheese

Instructions

Bring a large pot of salted water to boil and cook the pasta. While the pasta is cooking, combine the
basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until
smooth. Add the goat cheese and pulse until well mixed with the other ingredients.
When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot
pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is
coated well. Serve with salt and pepper to taste.

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