Pesto Spaghetti with Peas and Goats Cheese.

Ingredients

  • 150 g Spaghetti
  • 100 g Goats Cheese Use something aged and hard and crumble with your fingers
  • 25 g Pine nuts
  • 50 g Pesto Use store bought or make your own (recipe below for homemade)
  • 100 g Peas Frozen are fine
  • 1 Tbsp Olive Oil
  • Salt

For Homemade Pesto:

  • 25 g Pine Nuts
  • 35 g Basil
  • 25 g Parmesan Cheese
  • 2 Cloves Garlic
  • 75 ml Olive Oil: Approx.

Instructions

  1. Bring a large pan of water to the boil and generously salt, use this to cook your spaghetti as per the instructions.
  2. This should take around 8-10 minutes, once the pasta has been in the water for a couple of minutes heat a dry frying pan over a medium heat and toast of your pine nuts. Keep your eyes on these they will go from not cooked to burned real quick.
  3. 2 minutes before the pasta is ready to come out of the pan add your peas and cook for a couple of minutes, reduce this to one minute if using fresh.
  4. When you pasta is cooked al dente, drain reserving a little of the cooking liquid.
  5. Add the pasta to a pan and mix in the pesto half of the goats cheese, the peas and half of the pine nuts and mix with enough of the cooking liquid to make a nice "sauce".
  6. Serve and sprinkle with the remaining goats cheese and pine nuts and drizzle with olive oil.

Homemade Pesto:

  1. If you are making your own pesto, toast the pine nuts in a dry frying pan.
  2. Transfer to a blender, add the remaining ingredients and blitz until an appropriate texture is achieved.

    link from  https://www.krumpli.co.uk/pesto-spaghetti-with-peas-and-goats-cheese/