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Chive Pesto And Goats Cheese Spaghetti

Garlic clove

Pine nuts

Lemon

grated pecorino romano, plus extra

for scattering

x 25g packs chives

-125ml extra virgin olive oil

spaghetti ice

soft rindless goats' cheese

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

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. 

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.

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

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

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.