Ribbon noodles with walnut parsley pesto and goat cheese

Name: Ribbon noodles with walnut parsley pesto and goat cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar flat leaf parsley; 75 g Walnut kernels; 75 ml + 1 tablespoon of oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g ribbon noodles; 150 g cherry tomatoes; 150 g Fresh goat cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar flat leaf parsley
75 g Walnut kernels
75 ml + 1 tablespoon of oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g ribbon noodles
150 g cherry tomatoes
150 g Fresh goat cheese

Directions

1
Wash the parsley and, except for something to garnish, put it dripping wet in the blender. Add nuts and 75 ml oil and mix. Season to taste with salt and pepper. Cook pasta in boiling salted water according to package instructions. Wash tomatoes, grate dry and halve if necessary.
2
Heat 1 tablespoon of oil in a pan. Stew the tomatoes for 1-2 minutes. Drain the pasta, put it back into the pot and fold in the pesto and tomatoes. Arrange the pasta on plates and crumble the goat's cheese over it. Garnish with parsley