Linguine with goat's cheese pesto

Method

1. Boil the pasta for the time shown by the manufacturer or to your liking.
2. While the pasta boils, make the sauce: put the washed basil leaves, without stalks, the cheese, pine nuts and garlic in a container and blend well.
3. When the pasta is ready, drain it and pour the sauce over it.
4. Top with cheese if you like.
5. You can add a little of the cooking water to the sauce if you want.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 120 g	100 g	% IR*	Share
Energy	535 kcal	446 kcal	27 %
Fat	30 g	25 g	43 %
of which saturates	8.2 g	6.8 g	41 %
Carbohydrate	49 g	41 g	19 %
of which sugars	2.2 g	1.8 g	2 %
Fibre	2.5 g	2.1 g	—
Protein	18 g	15 g	36 %
Salt	0.3 g	0.2 g	4 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Grated cheese to top: 20 g per serving

Photos