recipes

Spaghetti with pesto of rucola, mint and goat’s cheese

Serves:

2012-04-17

Ingredients

  • 500g spaghetti, cooked
  • 200g rucola leaves
  • 40g fresh mint leaves
  • 3 cloves garlic
  • Olive oil (PREGO)
  • 2 Gozitan cheeselets (CAMEL BRAND)
  • Fresh seasoning
  • 200g fresh broad beans (peeled)

Method

Pick the rocket and mint leaves and wash thoroughly in cold water. Pat dry with kitchen towel. Whizz the leaves together with 2 cloves of garlic and enough olive oil to obtain a nice green sauce. Grate the goat’s cheese and fold in the pesto. The pesto can be prepared ahead and stored refrigerated in a clean air tight jar. Sautee the broad beans in a spoon full of olive oil with a clove of garlic. Spoon a ladle full of the cooking liquid of the pasta into the pan and remove the garlic. Now toss in the pasta and 2 generous spoonfulls of the prepared pesto. Stir well to combine and serve.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo

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