Mint & Pea Orecchiette Pasta with Goat's Cheese
Delicious as is or substitute Gorgonzola Piccante.
1/3 cup pine nuts
2 cups basil leaves
450 gms dried spaghetti
1/3 cup parmesan cheese, grated
3 garlic cloves, roughly chopped
1 cup extra virgin olive oil
salt and freshly ground black pepper
1. In a food processor, mix together pine nuts, basil, garlic and parmesan until mixture is roughly chopped.
2. Meanwhile, cook spaghetti until al dente.
3. While blending basil mixture, add olive oil in a thin stream until mixture is smooth but retains texture. Be careful not to over-process. Season with salt and pepper.
4. Mix in pesto with pasta until completely coated. Serve with parmesan.