Penne with almond, goat cheese, and parsley pesto


Penne with almond, goat cheese, and parsley pesto

by Sophie Dahl

Serves 6 to 8


For the pesto
* 2 cloves garlic, peeled
* Salt and pepper
* 2 large handfuls of fresh parsley
* ½ cup /50g blanched almonds
* 1 cup/200g soft goat cheese
* 3 tablespoons olive oil
* A squeeze of lemon juice or some lemon zest

1½ pounds/750g fresh or dried penne

 In a large mortar and pestle, grind the garlic down with a pinch of salt. Add the parsley and again, grind down until you have a coarse green mixture. Add the almonds and keep grinding, and when you have a coarse paste-like consistency, transfer to a larger bowl. Add the goat cheese and olive oil, combining well. Season, giving the mixture a squeeze of lemon juice or a grating of lemon zest if you feel like it.

2. Cook the pasta according to the directions on the package. Reserve a tiny bit of the cooking water when you drain, and return the pasta to the pot. Add the pesto and stir to combine, drizzling on some of the cooking water if needed to make sure the pasta is evenly coated.

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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