• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

Creamy, spicy, tomato basil pesto sauce made with summer tomatoes, basil pesto, and a touch of red enchilada sauce, then tossed with fettuccine pasta, creamy goat cheese, and melty fontina and mozzarella cheese. Two words, SO GOOD!

• 1 pound dry fettuccine or other long cut pasta
• 1 tablespoon salted butter
• 1 cup basil pesto, homemade or store-bought
• 1 jar (28 ounce) marinara sauce
• 1/3 cup red enchilada sauce
• 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
• 4 ounces goat cheese, crumbled ((cream cheese or crème fraîche can be used instead))
• 1 cup cubed fontina cheese
• 1/2 cup canned full fat coconut milk, or heavy cream
• kosher salt and pepper
• 6 ounces fresh mozzarella cheese, torn
• 2 cups fresh cherry tomatoes, halved
• 1/2 cup fresh basil leaves

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