Tuesday Night’s Dinner: Goat Cheese-Pesto Pasta

I threw this together at the last moment, and we LOVED it.

The sauce involved: shrimp, fresh garlic, pesto (unfortunately, not home made), pine nuts (yum!), goat cheese (chevre), fresh mushrooms, and cayenne pepper.

Here goes: I sauteed the garlic, added the shrimp and cooked for a while, then added the rest of the ingredients. Cayenne pepper went on at the end for a little spice.

I used a gluten-free rice spaghetti that I found in the celiac section of the grocery food store. Or maybe it was the health food store. This is the second time I’ve used this rice pasta, and since I HATE overcooked pasta, I have to clarify this: the package says to cook for 7-8 minutes. I did three, and it was perfect. As close to al dente as I think rice spaghetti can get.