Pasta and greens with herb-and-goat’s cheese pesto

Pasta and greens with herb-and-goat's cheese pesto

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  • 2
  • Easy
  • Fat conscious
  • 20 minutes
  • 10 minutes
  • Springfield Life from Stone Sauvignon Blanc 2011


  • 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

Cooking Instructions

Stir-fry the broccoli and sugar snap peas in 1–2 T olive oil over a high heat until tender-crisp.

Pour in the stock and bring to a simmer. Add the spinach, remove from the heat and check the seasoning.

Mix with the hot, drained pasta. Top each serving with a big spoonful of pesto, Parmesan and pistachios.

Cook’s notes: Use pine nuts or broken roasted walnuts instead of pistachios, and low-fat cream cheese rather than goat’s cheese.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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