Zangy Green Goat Cheese Pasta by Sahpaige

Ingredients

• 450g (1 lb) pasta
• 115g (4 oz) goat cheese
• 1 cup fresh basil
• 1 cup fresh parsley
• 100g (1 cup) parmesan, grated
• 4 cloves garlic, thinly sliced
• 60ml (1/4 cup) white wine
• 60ml (1/4 cup) olive oil (for sauce)
• 2 tbsp butter (for panko)
• 1/2 cup panko breadcrumbs
• 2 lemons, juiced

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
2. Melt butter in a small skillet over medium heat, add panko, and toast until golden brown, about 3-4 minutes; set aside on a paper towel.
3. Blend basil, parsley, lemon juice, goat cheese, and 1/4 cup olive oil in a food processor until smooth.
4. Heat a splash of olive oil in a large pan over medium heat, add thinly sliced garlic, and cook until lightly colored, about 2 minutes.
5. Deglaze the pan with white wine and simmer until reduced by half, about 2 minutes.
6. Add the drained pasta to the pan, pour in the green sauce, and toss to coat.
7. Add parmesan and mix until combined, adding up to 1/3 cup reserved pasta water to reach desired consistency, keeping the pan off direct heat to maintain the bright color.
8. Serve immediately topped with the toasted panko.