Pesto Pasta Recipe with Goat Cheese and Peas
This pesto spaghetti recipe is a super quick and easy pasta meal, my version adds sweet peas and some aged sour and salty goat cheese to a classic recipe.
Servings 2 Servings
Calories 972kcal
Ingredients
- 175 g Spaghetti 6oz
- 125 g Basil Pesto (see recipe below)
- 100 g Aged Goats Cheese 1 Cup
- 25 g Pine nuts 3 tablespoon
- 100 g Peas ¾ Cup
- Salt (for boiling pasta)
For Homemade Pesto:
- 20 g Pine Nuts 2 tablespoon
- 25 g Basil Leaves ¾-1 Cup
- 15 g Parmesan Cheese 3 tablespoon
- 2 Cloves Garlic
- 50 ml Olive Oil 3 tablespoon + 1 teaspoon
Instructions
- Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoons in a pan this size), and use this to cook your spaghetti as per the instructions. This should take around 8-10 minutes.
- Defrost the peas by running them under cold water in a sieve for 4-5 minutes.
- Whilst the pasta is cooking, toast the pine nuts in a small frying pan.
- Crumble the goat cheese.
- 1 minute before the pasta is ready to come out of the pan, add the defrosted peas.
- When your pasta is cooked al dente, drain, reserving a little (75ml or ⅓ Cup) of the cooking liquid.
- Return the pasta to the cooking pan over a low-medium heat and mix in the pesto, two-thirds of the goat cheese, 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 goat cheese and pine nuts.
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. I like to pound my pesto in a pestle and mortar after I have blended it in order to really get the oils flowing.
Nutrition
Serving: 1 | Calories: 972kcal | Carbohydrates: 113g | Protein: 36g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Cholesterol: 23mg | Sodium: 1130mg | Fiber: 8g | Sugar: 10g
