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
- Bring a large pan of water to the boil and generously salt, use this to cook your spaghetti as per the instructions.
- 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.
- 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.
- When you pasta is cooked al dente, drain reserving a little of the cooking liquid.
- 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".
- Serve and sprinkle with the remaining goats cheese and pine nuts and drizzle with olive oil.
Homemade Pesto:
- If you are making your own pesto, toast the pine nuts in a dry frying pan.
- 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/
