Kale & Goats Cheese Pesto
Today’s dinner recipe is quick, simple and very tasty (if we do say so ourselves!). We have reviewed some excellent goat cheeses in recent weeks so our recipe today is a perfect option for those looking to bring their favourite goats cheese into their dinner. Pesto pasta is a delightfully simple dish for lunch or dinner and this easy recipe will be sure to hit the spot!
Ingredients – Serves 2
200g pasta of your choice
400g Cavolo Nero ( black kale) or kale of your choice
60g chopped cave-aged goats cheese (we recommend Wookey Hole Goats Cheese)
1/2 preserved lemon (finely chopped)
50g unsalted cashew nuts / walnuts
1- 2 cloves of garlic (depending on your taste and size of cloves)
Method
- Remove the washed kale leaves from the stalks and cook them in salted water for 5 mins. Drain and refresh under a cold tap
- Cook the pasta according to directions on the packet
- Put the kale leaves in a food processor with the cheese, garlic and nuts and blitz until the cheese looks like breadcrumbs
- Put the pesto mix into a bowl and add the finely chopped preserved lemon
- Drain the pasta, (saving about 2tbsp of the cooking water) and stir the in pesto and some of the cooking water
- Serve after the pesto has cooled
- Season pesto to taste with pepper and possibly a pinch of sugar (if it’s a bit bitter for your taste)
