Thanks to Twitter, I recently had the pleasure of “meeting” Ethel from Capricorn Goats Cheese. Ethel told me they were having a competition called the #capricornchallenge – create a recipe using their goats cheese, Ethel’s cook will try it and someone will win! We eat at least a whole thing of goats cheese a week, so I was pretty up for the challenge.
I got a parcel of goodies delivered – all I was expecting was goats cheese, so you can imagine my reaction when I opened this hamper:
Then I hit a wall of panic. I felt like I needed to come up with something really good, and really impressive. Then I worried I was over-thinking it. Then I came up with a recipe, only to see that a pizza dish was the recipe of the month last month. So I turned it into a pasta recipe instead, and it worked an absolute treat.
Kale pesto pasta with Capricorn goats cheese
1 bunch of kale (about two handfuls if you’re using a chopped, bag mix)
1 small garlic clove
1 tbs lemon juice
4 tbs olive oil
40g Capricorn goats cheese (slightly melted if possible)
180g whole wheat spaghetti
100g frozen peas
Wash and steam the kale for around 6 minutes. Once it’s cooked, put it in a blender with the garlic, lemon and oil. Blend until all chopped up.
Put on some boiling water, and cook the spaghetti at the same time. Whole wheat takes around 9 minutes – at the 6 minute mark, add in the frozen peas. I scooped out about a cup of water right before it was finished cooking to add in with the kale pesto, to loosen it up.
Drain the pasta, mix with the pesto until it is all coated. Serve onto plates and top with plenty of goats cheese.
This recipe was really quick to make, really healthy and best of all, delicious. It would be great with added nuts or seeds, possibly even some crispy bacon. Please let me know if you make it!
This post was sponsored by Capricorn Goats Cheese who provided the hamper of goodies shown above. Thank you!