Whole wheat pasta with Basil-Walnut Pesto Cream and Goat Cheese

Whole wheat pasta with basil-walnut pesto cream and goat cheese

When I was eighteen, I was a vegetarian for over a year. I didn't do it for any higher reason (like animal cruelty) except that I was eighteen, a college freshman, and well, that just seemed to be one more label I wanted to incorporate with who I thought I should be.

And like most ideas that originate from ignorant, ridiculous whimsy, my vegetarianism had a very sorry end.

By that, I mean that it ended with an overpowering craving for Wendy's Spicy Chicken Sandwich.

I know. Pathetic. It wasn't even that good.

Let's say, for the sake of argument, that I'm a few years past being eighteen. Just a few years.

(like fifteen years few)

It doesn't matter anymore if I'm a "vegetarian" or "under academic probation" or "pierced." 

Those are just labels, man. Not everything has to fit in your little pigeon-hole, Mr. Academic Advisor. Sheesh.

Ahem. I digress.

Now that I'm (just a bit) older, I don't waste my energy trying to decide if I'm this, or that, unless there is some principle or health-related reason for it. Although I'm married to a carnivore, I try not to eat too much meat, because I usually don't feel that great after eating it.  I don't avoid it; I just naturally prefer eating mostly vegetables and cheese. And seeing as there are so many people who have to limit their foods due to medical or lifestyle reasons, I don't see why I should add myself to the list. There are so many who simply can't, and I am not one of them.

So, here's what I'm trying to say: for those of you who can, try everything, in moderation. There are enough people who legitimately have to abstain from certain foods, and you shouldn't minimize their dietary lifestyles by jumping on the bandwagon, for no apparent reason. 

Do some research. Know why you make your choices. 

And for Pete's sake, stay in school and avoid facial piercings.

Whole wheat pasta with basil-walnut pesto cream and goat cheese

*Note: even though this post discusses vegetarianism, this recipe is not vegetarian. It can be modified to be vegetarian, but I'll leave that up to you.

Make the Basil-Walnut Pesto

2 cups or more fresh basil leaves

8 oz. chopped walnut pieces

1/2 cup grated Parmesan cheese

2 cloves fresh garlic

Juice from 1/2 fresh lemon

1/4 cup chicken stock

2 TBSP olive oil

Kosher salt

In a food processor, finely chop the garlic and walnuts. Add the cheese and fresh basil. Pulse for one minute, then add the chicken stock, lemon juice, olive oil and a pinch of kosher salt. Puree until smooth, taste and adjust seasoning. 

Whole wheat pasta with basil-walnut pesto cream and goat cheese

1 pkg whole wheat pasta, like linguine, cooked according to instructions but not drained

1/4 cup basil-walnut pesto

1/4 cup chicken stock

About 3 TBSP heavy whipping cream

2 oz. herbed goat cheese, plus more for garnish

In a large saucepan, heat chicken stock on medium-high heat, until boiling. Reduce heat to simmer and add pesto, mixing thoroughly. Add cream, mix well, and turn heat back to medium-high for about 1-2 minutes. Add the goat cheese and mix to melt into your pesto sauce. Do not burn the cream. Turn heat back to low and let the sauce thicken. (This is called sauce reduction.)Taste the sauce, adjust seasoning with salt, pepper or additional pesto/cream. Using tongs, add the pasta to the sauce pan. You don't want the pasta to be too dry, and a little of the starchy water from boiling will help the sauce stick to the noodles. Toss the pasta well in the sauce, coating all the noodles. Garnish with additional goat cheese crumbles.