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/

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