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