Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Apple recipes

Blue Tower terrine with caramelised apples

5 minutes

Summer tomato broth with green tea noodles

14 minutes

Creamy asparagus terrine with mustard vinaigrette

5 minutes

Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Smoked chicken and mushroom pasta

10 minutes

Pizza recipes

Meat-free mushroom and artichoke polenta pizza

30 minutes

Rocket-and-pesto pasta

Name: Pasta and greens with herb-and-goat's cheese pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: Tenderstem broccoli tips, trimmed 125g,sugar snap peas, trimmed 140g,Olive oil for stir-frying ,vegetable stock 1cup,baby spinach leaves Handful,Sea salt and freshly ground black pepper ,fresh fettuccine, cooked until al dente 250g,Parmesan shavings, for serving 25g,pistachio nuts, roasted and shelled, for serving 20g,For the herb-and-goat’s cheese pesto, blend: ,fresh Italian herb mix, chopped 20g,garlic, crushed 1clove,chevin (soft goat’s cheese) log 1 x 100g,Sea salt and freshly ground black pepper to taste

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

2 x 250 g packets fresh tagliatelle
Fresh rocket to garnish
Parmesan grated, for serving

For the pesto, blend:

100 g cashew nuts
2 x 70 g rocket pillow packs
50 g Parmesan, grated
1/2 cup olive oil
2 garlic cloves
1 lemon, juiced
Sea salt to taste
Freshly ground black pepper to taste

Method

Cook the pasta in a saucepan of rapidly boiling water until al dente. Drain.

Toss the warm pasta with the pesto and serve immediately topped with fresh rocket, grated Parmesan and black pepper.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers