Pasta and Goat's Cheese Pesto recipe | Woolworths TASTE

Ingredients

• 125 g Tenderstem broccoli tips, trimmed
• 140 g sugar snap peas, trimmed
• Olive oil for stir-frying
• 1 cup vegetable stock
• Handful baby spinach leaves
• Sea salt and freshly ground black pepper
• 250 g fresh fettuccine, cooked until al dente
• 25 g Parmesan shavings, for serving
• 20 g pistachio nuts, roasted and shelled, for serving
• For the herb-and-goat’s cheese pesto, blend:
• 20 g fresh Italian herb mix, chopped
• 1 clove garlic, crushed
• 1 x 100 g chevin (soft goat’s cheese) log
• Sea salt and freshly ground black pepper to taste