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Radish Leaves<br />
2 tbsp pine nuts<br />
100 g radish leaves<br />
15 g hard goat cheese,<br />
grated<br />
30 g goat cream cheese<br />
50 ml olive oil<br />
Long pepper,<br />
crushed in a mortar<br />
Salt<br />
500 g spaghetti<br />
Spaghetti with a radish <strong>leaf</strong> and goat cheese pes<strong>to</strong><br />
Roast the pine nuts in a frying pan without oil until<br />
golden brown. Leave <strong>to</strong> cool down. Combine with the<br />
radish leaves, the grated hard goat cheese, the cream<br />
cheese, and the olive oil and puree with a hand blender.<br />
Season <strong>to</strong> taste with salt and the crushed long pepper.<br />
Boil the spaghetti until soft (see instructions and cooking<br />
times on packaging). Drain, allow <strong>to</strong> drip, then mix the<br />
spaghetti with the pes<strong>to</strong>. Serve.<br />
10<br />
11<br />
Main course for 4 people.
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