Yorkshire Wensleydale & Walnut Pesto Pasta
Super easy to make, it’s time to skip the shop bought pesto and make your own. This dish is perfect served warm or cold. If serving cold, just make sure you cool your pasta before adding the pesto.
400g pasta shapes
50g walnuts, plus extra crumbled to serve
2 garlic cloves, peeled and halved
80g Yorkshire Wensleydale Cheese, plus extra crumbled to serve
50g fresh basil leaves, plus extra to dress
Squeeze of lemon
150ml Yorkshire Rapeseed Oil
Cook your pasta in salted water according to the packet instructions until it is al dente. Whilst the pasta is cooking it’s time to make your pesto.
Toast the walnuts in a dry pan over a medium hob heat for a couple of minutes until they are fragrant and a little darker than they were. Be careful to stir throughout whilst toasting as they can burn quite easily.
Pop the walnuts into a food processor along with the garlic and whizz for a few seconds. Next add in the Yorkshire Wensleydale Cheese and whizz for a few seconds once again. Add the basil and a good squeeze of lemon to the mix and whilst they are being blitzed, slowly drizzle in the Yorkshire Rapeseed Oil until fully mixed.
Stir the pesto through the pasta, crumble over the extra walnuts and Yorkshire Wensleydale cheese. Finally, dress the dish with some basil leaves and serve.