Tagliatelle With Peas And Goats’ Cheese Pesto Recipe
- 1 small garlic clove, peeled but left whole
- 2 large green chillies, deseeded
- 40 g basil leaves, plus extra to serve
- 25 g pine nuts
- 100 ml extra virgin olive oil
- 100 g goats’ cheese
- 250 g fresh or frozen peas
- 400 g dried tagliatelle
- Freshly grated Parmesan cheese, to serve
- Sea salt and freshly ground black pepper
- #Crumbly goats’ cheese works surprisingly well in pesto, adding a slightly creamy edge to it. Roughly crumble it in so you get pockets of the molten cheese tucked in among your tangle of tagliatelle.# Put the garlic, chillies, basil and a large pinch of salt in a food processor and process until roughly chopped. Alternatively, crush everything with a pestle and mortar.
- Put the pine nuts in a dry frying pan and toast over low heat for a few minutes, shaking the pan, until they are golden all over. Add the pine nuts to the mixture in the food processor (or the mortar) and process again until coarsely chopped. Add half the olive oil then blend again. Add the remaining oil, crumble in the goats’ cheese and stir. Taste and season.
- Bring a large saucepan of salted water and a small pan of unsalted water to the boil. Add the peas to the smaller pan and simmer for 4-5 minutes if fresh or 3 minutes if frozen.
- Once the water in the large pan comes to a rolling boil, add the pasta and cook until it is al dente or according to the instructions on the packet. Drain and tip back into the pan.
- Add 2-3 good dollops of pesto and the peas to the tagliatelle and toss through the hot strands, then add the remaining pesto making sure all the pasta is thoroughly coated.
- Transfer to bowls and sprinkle with basil and freshly grated Parmesan.