Cuttlefish Pappardelle with Pesto Recipe - Great British Chefs

Ingredients

• 2 bunches of basil
• 90g of pine nuts, roasted
• 1 garlic clove
• 200ml of arbequina olive oil
• 90g of manchego cheese, or rosemary-infused manchego, finely grated
• salt and pepper to taste
• 50g of Panko breadcrumbs
• 720g of cuttlefish, cleaned, with membrane removed
• 1 handful of chervil, finely chopped, plus an extra pinch for garnish
• 1 dried chilli, finely sliced
• olive oil, for frying