Chive Pesto And Goats Cheese Spaghetti

Serves 4

Ingredients

  • 1/2 Garlic clove peeled
  • 50 g Pine nuts
  • 1/2 Lemon zest & 2 tsp juice
  • 25 g grated pecorino romano, plus extra
  • for scattering
  • 2 x 25g packs chives
  • 100 -125ml extra virgin olive oil
  • 300 g spaghetti
  • 150 g soft rindless goats' cheese

Instructions

1

In a small food processor (or pestle and mortar), whizz (or pound together) the garlic, pine nuts, lemon zest and pecorino, until smooth.

2

Cut a 2cm length off half the chives; set aside to garnish_ Firmly chop the rest and pulse (or pound) into the pine nut mixture, until you have a chunky paste.

3

Scrape into a bowl and gradually stir in enough extra virgin olive oil to make a fluid pesto. Add the lemon juice, season and set aside until needed.

4

Cook the spaghetti according to packet instructions. Drain, reserving a few tbsp of the cooking water, then return to the pan.

5

Add the chive pesto and toss together, loosening with some of the cooking water if necessary.

6

Either mix in the goats' cheese now to make a creamy sauce, dividing the pasta among bowls, or serve the pasta first and dot blobs of the cheese on top. Scatter with extra pecorino and the reserved chives before serving.