Pasta with Goat Cheese and Walnut Pesto

This one is so darn delicious you could probably feed it to any picky eater in the world and they wouldn't even notice how good it is for them. It is also really easy and fast!

Ingredients:
4 cups of whole wheat pasta (I prefer Fusili for this recipe)
1 cup walnuts
1/4 cup vegan pesto
1 handful of fresh basil and oregano
1 1/2 cup of roasted red peppers, chopped
1 red onion, chopped finely
4 cloves garlic
2-3 1/4 inch thick slices of good quality slightly aged Chevre
2 TBS of olive oil

Start this one off by cooking your pasta in boiling water per package instructions. Once it is done, strain in a colander and rinse lightly.

Meanwhile, in a food processor, blend the pesto, walnuts and fresh herbs and chop until the walnuts are chopped into small (but not fine) pieces and the mixture forms a paste. If it is too dry and won't blend well, you can add a little olive oil to the mix.

In a big cast iron skillet, warm the olive oil and add the red onion. Cook on medium heat until reduced and translucent. Add the garlic and cook 2-3 minutes longer.

Into the skillet with the onions and garlic, add the pasta, pesto walnut paste and red peppers. Mix thoroughly.

Add the Chevre on top of the pasta mixture and place the skillet under a low broiler for approximately 5 minutes, until the cheese is slightly melted and browned.

Should serve about 4, or two with leftovers for lunch.