Tomato Basil and Goat Cheese Pasta with Pine Nuts

This Tomato Basil and Goat Cheese Pasta with Pine Nuts though… Juicy little cherry tomatoes bursting with flavor, perfectly paired with fresh basil and goat cheese. All topped with toasted pine nuts for added texture and taste. NOM!!

I love fresh, locally grown food – it feels so good to support your local community and know exactly where the food you are buying has come from. Summertime is the best because there are so many amazing fresh, local foods available – abundant ripened fruits and fresh veggies – it makes it even easier to incorporate local goodness into your every day diet! Having said that, I am a woman of convenience! There – I admit it! When I am in a pinch, I will settle for going to the local large-scale grocery store and buying what I need, even if its at a premium price. With a full-time job, teaching yoga, blogging, taking care of two doggos, and a husband – sometimes a girl’s gotta do what a girl’s gotta do.

Nuts are not always something that comes to mind when you are planning a pasta dinner, but I PROMISE you won’t be disappointed. The pine nuts have such a subtle nutty flavor that pairs perfectly with the goat cheese and basil.

I will warn – the red pepper flakes DO give this Tomato Basil and Goat Cheese Pasta a bit of a kick, so if you are adverse to spice, consider cutting down the red pepper flake count to 1/2 tsp.

I love summer pastas like this one because they feel so much lighter than a traditional Italian. The fresh greens and lightly roasted tomatoes explode with flavor and freshness. Of course this recipe still has oil and cheese in it, BUT not the amount that you would see in say a fettuccine alfredo or chicken Parmesan.

Another great perk of this Tomato Basil and Goat Cheese Pasta? It is almost a one pot recipe! I used a separate pot to cook my linguine, but everything else can be done in one pan! You could cook the pasta first in a pot, then set the cooked pasta aside and use that same pot to cook the remainder of the ingredients. Obviously, you just want to be careful that the pasta doesn’t get too cold or overcook itself while you are assembling the remaining ingredients.

This is one of those recipes that definitely abides by the mantra – “the more the better.” The more cheese, basil, tomatoes, the better. When I first made this recipe I only used about 9 oz of tomatoes, but this did not feel enough to me. Hence, I recommend using a pound! If you or your family do not like tomatoes very much, use less! You can swap some of the tomatoes for another veggie if you’d like! Red peppers or artichoke hearts would be tasty for sure!

I mean seriously guys, even JAKE (my husband with the palate of a 5-year-old) loves this recipe! That is saying something!

Creamy, nutty, fresh, and delicious – you are going to LOVE IT! And as with all my recipes, feel free to make this recipe your own! Swap linguine for veggie noodles, whole wheat, quinoa, or chickpea pasta! Worried you won’t be satisfied without extra protein? Top with shrimp, salmon or chicken! Even a simple salt and pepper seasoning will taste great! Most importantly, ENJOY!


  1. In a large pot, bring salted water to a boil. Add linguine (or pasta of choice) according to package instructions (until al dente). Before draining, remove 1 cup of cooking water and set aside. Drain.
  2. Heat 2 tbsp olive oil in a large skillet over low-medium flame. Once olive oil begins to shimmer, add pine nuts and 1/2 tsp crushed red pepper flakes. Cook, stirring constantly, for 2-3 minutes – or until pine nuts just begin to brown. Remove pine nuts from skillet and set aside.
  3. Add remaining olive oil to skillet and set over high heat. Once olive oil begins to shimmer, add tomatoes, garlic, thyme, oregano, remaining crushed red pepper flakes, salt and pepper.
  4. Cook about 4-5 minutes (until tomatoes begin to pop). Add wine, cook 1 additional minute.
  5. Add linguine and a splash of cooking water to skillet, toss to combine. 
  6. Remove from heat, add parmesan, basil, goats’ cheese, and pine nuts, then toss to combine. Top with a small bunch microgreens or additional fresh basil, then  spritz of lemon! Serve immediately. 

Storage: Refrigerate in an airtight container for 3-4 days.

Recipe Credit

Haley is a food loving yoga instructor trying to strike a balance between enjoying all the deliciousness in the world, and staying healthy! Join her as she eats her way through life, exploring new recipes, healthy and not so healthy, and flowing all the while – NOMaste.

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