Mafalde with mature goats’ cheese and walnut pesto
If you love pesto but fancy trying a different variation, this recipe is for you. We use a mature goats’ cheese in place of the traditional Parmesan, which adds a lovely creamy texture and mild goaty flavour. Adding toasted walnuts brings a welcome change from pine nuts, but you could use another nut – toasted hazelnuts would be lovely.
Ingredients
Metric
Imperial
- 500g of mafalde
- 2 garlic cloves
- 150g of walnuts, toasted
- 100g of hard goat's cheese
- 1 handful of basil leaves
- lemon zest, from one lemon
- 1 dash of lemon juice
- 250ml of olive oil
- salt
Method
Cook the pasta in boiling salted water until al dente
- 500g of mafalde
Combine the garlic and nuts in a small blender or pestle and mortar and whizz or crush to a paste
- 2 garlic cloves
- 150g of walnuts, toasted
Add the remaining ingredients apart from the olive oil, and whizz or crush again
- 100g of hard goat's cheese
- 1 handful of basil leaves
- lemon zest, from one lemon
- 1 dash of lemon juice
Add the olive oil and season with salt if necessary
- 250ml of olive oil
- salt
Combine the pasta with the pesto and mix to combine, adding a tablespoon or so of pasta water to loosen, if necessary
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