As the days stretch out with added hours of sunshine, there's nothing better than getting active outside and grabbing every minute. A late surf or a refreshing dog walk on the beach, that's how we like to make the most of our extra hours.
When you want to pack the most into your day the last thing on your mind is spending hours toiling over a hot stove. But with tummies rumbling after all that fresh air, you'll need something comforting and indulgent in your armory. I love this recipe for its speed and simplicity, it's also great piled high in big bowls, and passed around the table with friends on one of those gloriously golden evenings.
Ingredients
- 100g (3½oz) Quicke’s Vintage Clothbound Cheddar
- 1 clove of garlic
- A big handful of basil leaves
- A pinch of sea salt
- A handful of pine nuts
- 100ml (3½oz) extra virgin olive oil
- 80g (3oz) Spaghetti (per person)
- 1ltr (35fl oz) water
Method
- Crush 1 clove of garlic in a mortar until creamy and add the basil leaves and sea salt.
- Add the pine nuts and and cheddar to the mortar and then extra virgin olive oil.
- Adjust the pesto sauce with a bit more oil or cheese to reach a creamy texture.
- Cook the spaghetti in a large saucepan of boiling salted water for 6-8 minutes until al dente, then drain well and keep some water aside.
- Add the pesto sauce and sauté for 2 minutes in a large saucepan over a medium hear. If needed add a table spoon of water at a time to finish off the spaghetti.
- Serve immediately and garnish with a good sprinkle of Vintage Cheddar over the top.
