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.

First published in 2023






Cook the pasta in boiling salted water until al dente


Combine the garlic and nuts in a small blender or pestle and mortar and whizz or crush to a paste


Add the remaining ingredients apart from the olive oil, and whizz or crush again


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

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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