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Whole Wheat Cilantro Pasta + Goat Cheese Pepita Sauce

They say that in Italy, Mama waits until the family is seated before dropping her pasta into the boiling water. Fresh homemade pasta cooks very quickly so be sure to follow that strategy. Have all other ingredients prepped and ready before you cook the pasta. When you bite into this whole wheat cilantro pasta with goat cheese and pepita sauce, you’ll get it–timing is everything!

Whole Wheat Cilantro Pasta + Goat Cheese Pepita sauce

Fresh homemade pasta is super easy when you use a food processor and pasta machine. And so worth it. It takes less than 10 minutes to prepare the dough and no more than 20 minutes to crank it through the rollers. In very short time, you can be serving the most tender, ‘blow-your-guests-away’ silken pasta.

Whole Wheat Cilantro Pasta + Goat Cheese Pepita

Not ready to make your own noodles? You can savor this easy goat cheese sauce with cilantro and pepitas over quality purchased pasta. Mixing the sauce takes less time than it takes to boil water! Now that’s a quick and simple dinner.

My old pasta machine has been resurrected from years of neglect–I’m on a fresh pasta rediscovery kick. Recently I mixed rosemary pasta with caramelized onions and walnuts. It was awesome. I also made basic egg pasta without herbs and sauced it with roasted cherry tomatoes. My latest is this whole wheat cilantro pasta cut into broad ribbons, called pappardelle.

Whole Wheat Cilantro Pasta + Goat Cheese Pepita

Last month I went all out. I dressed cilantro pappardelle with roasted corn, slivers of poblano chiles, crumbled feta, pepitas and avocado. Our guests were just back from a wedding in Tuscany and gave me a very nice compliment. Ed, the father of the bride, said, “We ate pasta all over Italy, and came back to the best–made by a little lady in Park City.” That made my night.

Just as in an Italian farmhouse, make sure guests are seated before your fresh pasta goes into the pot.

Whole Wheat Cilantro Pasta + Goat Cheese Pepita Sauce recipe details:

  • You can make fresh pasta weeks before cooking it. Freeze it soon after cutting, in a deep enough pan to protect the pasta from being broken or crushed.
  • These photos show whole wheat cilantro pasta cut with a pappardelle cutter, though I usually cut pasta ¼-inch noodle width. My pappardelle cutter is a separate attachment that cuts 1 ¾” ribbons with zigzag edges. Most hand crank machines come with a fettuccini noodle cutter and a very thin angel hair cutter.
  • My recipe instructions are for a pasta machine. To make, roll and cut pasta by hand, see this recipe, and or view this video detailing how.

Make it a fabulous week–get in the kitchen and cook something delicious!

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  • I’m missing the gene that makes good pasta. I don’t know why. But this sauce is something I can handle. GREG Reply · 12 August, 2014

    • Letty

      Come to Park city–we will make some together. The welcome mat is out. Reply · 12 August, 2014

  • What a fun flavor. I really need to pull out my pasta maker too. Reply · 23 August, 2014

  • Perhaps I’m just missing something, since I’m browsing recipes when I really should be in bed- I see in your instructions to “Add the goat cheese and water” for the sauce, but nothing in the ingredients list actually telling me how much water to add… We’ve been on a fresh homemade pasta kick around here, and would love to try this recipe! Reply · 26 August, 2014

    • Letty

      Hi Queen of Waffles,
      Thanks for the note. Good curious eye you have. I just updated the recipe on the post adding 1/2 cup of water to the goat cheese.
      Happy pasta making! Reply · 27 August, 2014

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