Ingredients
Serves 4-6
400g Fresh (or packet) Fettuccine
150g Goat's cheese
50g toasted pine nuts
50g Rocket leaves
Parmesan cheese to sprinkle
Pesto
100g fresh basil leaves, chopped
100g lightly toasted pine nuts
½ clove garlic, peeled and finely chopped or crushed
Large splash olive oil, or as needed
100g grated parmesan cheese
Method
Bring a large saucepan of water to the boil. Cook 400g Fettuccine until al dente.
Drain and return to pan.
Add two tablespoons pesto (more or less according to individual taste), toasted pine nuts, 150g crumbled goat's cheese and 50g rocket leaves to the pasta.
Sprinkle parmesan on top.
Serve with crusty bread or a garden salad.
Pesto
Blend all the ingredients except the oil in a food processor. Gradually add enough oil to bind the ingredients into a thick sauce.