Ribbon Pasta with Pesto
- 14 ozs flat Noodles
- 1 cup Walnut
- 1 handful Basil
- 2 cloves garlic cloves (peeled and roughly chopped)
- 8 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 Tbsps vegetable oil
- 7 ozs cherry tomatoes
- 3 ½ ozs Roquefort (crumbled)
- ¼ cup chopped Walnut (to garnish)
1 Pot, 1 Whisk, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Garlic press, 1 Non-stick pan, 1 Bowl
Bring a large pan of salted water to the boil and cook the noodles according to packet instructions.
Meanwhile, make the pesto. Place the walnuts, basil, garlic and olive oil in a blender or food processor and pulse until you have a coarse paste. Season with salt, pepper and the lemon juice and set aside. Alternatively, pound all the ingredients together with a pestle and mortar.
Heat the vegetable oil in a small pan and gently cook the tomatoes until the skins blister.
When the pasta is cooked, drain well and mix in the pesto and cooked tomatoes. Sprinkle over the Roquefort and chopped walnuts and serve immediately.