It’s been one of those weeks where I’ve been drowning in admin and feeling like I’m being pulled in ten different directions all the time – it’s been hectic! The busy year end season has definitely started and now more than ever I need recipes that I can get on the table fast. Did I mention that they need to deliver on flavour too? A quick pesto pasta is definitely a great option for those crazy days (plus pasta = comfort food = happiness).
To make this meal even quicker you can prepare the pesto ahead of time, then simply boil up your pasta when you’re ready and dinner will be on the table in no time! I decided to make my pesto with rocket this time around and was really happy with the flavour. There’s spinach for extra goodness and creamy goats cheese which also adds amazing flavour to the pesto.
If you’re also feeling caught up in the end of year rush hang in there, and enjoy a bowl of pesto pasta. You’ve got this!
ROCKET & GOATS CHEESE PESTO PASTA
- 100g rocket
- 100g baby spinach leaves
- 3 cloves of garlic
- 40g raw almonds
- 15ml (1 tbsp) lemon zest
- 50ml lemon juice
- 100g soft goats cheese
- 90ml (6 tbsp) olive oil
- salt and pepper, to taste
- 350g fettuccine (or pasta of choice)
1.) Prepare the pesto by placing the rocket, baby spinach leaves, garlic, raw almonds, lemon zest, lemon juice, 50g goats cheese (reserve the other half for later) and olive oil in a food processor. Process for a few minutes until well combined. Season to taste with salt and pepper. Set aside.
2.) Cook the fettuccini in boiling water until al dente. Scoop a few tablespoons of the cooking water in a small bowl, drain the pasta and return it to the pot.
3.) Add the pesto to the pasta and toss together. Add a few splashes of cooking water to the pasta to thin out the pesto and toss together well.
4.) Dish the pasta onto plates. Break the leftover goats cheese into small bits and dot these over the top. Serve immediately.