Pecorino Pesto Pasta

How to make it

Pecorino Pesto Pasta is a simple yet mouth-watering recipe that’s easy to make and sends you straight to the Tuscan hills with one mouthful. We recommend using fresh tagliatelle and Italian Pecorino Toscano DOP for a salty, savoury flavour.

• Use approx 100g fresh tagliatelle per person
• Boil the fresh tagliatelle in salted water until limp and el dente
• It’s easiest to do all the mixing in a food processor bowl
• Start with crushing garlic
• Crush sea salt in a pestle and mortar then add
• Next add the basil leaves, chopped
• Add the pine nuts – these can be lightly roasted in a pan first for extra flavour, if you have the time
• Then add half the Pecorino Toscano DOP
• Add a little oil and start pulsing, adding oil until you get an oozy consistency
• Add the remaining cheese, then season with salt and pepper
• Blend until you’re happy with the consistency
• Drain the pasta and add the pesto into the saucepan, mixing until all the pasta is covered
• Serve the Pecorino Pesto Pasta with an extra sprinkling of cheese.

You can serve simply by itself – perfect for lunch, or with garlic bread and a fresh salad for supper.

Try it with our Green Thunder Cheddar Cheesy Garlic Bread.