Pesto Pasta Recipe with Goat Cheese and Peas

Instructions

1. Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoons in a pan this size), use this to cook your spaghetti as per the instructions. This should take around 8-10 minutes.

2. Defrost the peas by running them under cold water in a sieve for 4-5 minutes.

3. Whilst the pasta is cooking toast the pine nuts in a small frying pan.

4. Crumble the goat cheese.

5. 1 minute before the pasta is ready to come out of the pan add the defrosted peas.

6. When your pasta is cooked al dente, drain reserving a little (75ml or ⅓ Cup) of the cooking liquid.

7. Return the pasta to the cooking pan over a low-medium heat and mix in the pesto, two-thirds of the goat cheese, and half of the pine nuts and mix with enough of the cooking liquid to make a nice "sauce".