I often decided to make up a recipe when I have a particular ingredient that needs using up, and this recipe came out of one of those occasions. We had a little bit of goats cheese left and, after feeling uninspired following a quick internet search, I decided to get a few simple ingredients and go for it! You don’t need much of the goats cheese at all – if you don’t like really rich food then you could probably just leave it out. We used some salami Napoli here, which is optional too if you would prefer a meat version.
This recipe uses the creamy basil pesto recipe that I’ve already posted, so you’ll need to make a batch of that before cooking the rest of the ingredients.
Ingredients (serves 2-3)
Linguine (cook enough for 2-3 people)
1 small red onion, chopped into fairly small pieces (but not finely chopped)
A handful of cup mushrooms, quartered
8 slices of salami Napoli (optional)
Ground black pepper
100g baby leaf spinach
1 batch of creamy basil pesto (click on link above)
25-50g goats cheese to serve (optional)
1. Add some boiling water to a pan and cook the linguine according to the packet instructions.
2. Meanwhile, heat the olive oil in a large pan, and add the onions. Cook until softened and beginning to brown before adding the mushrooms.
3. If adding the salami, tear each slice in half and add to the pan. Leave for a few minutes to cook.
4. Just before the pasta is ready, add the spinach to the onion and mushrooms, along with some ground black pepper. Allow the spinach to wilt a little.
5. Drain the pasta and stir the pesto through. Then add the vegetables and stir again. Plate up and then crumble a little goats cheese over the top, with a little more black pepper.