Pasta with Walnut Pesto and Blue Cheese

Ingredients

• 1 handful basil leaves
• 80 g Walnuts
• 2 Garlic cloves
• 2 tbsp grape seed oil
• 75 ml olive oil
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice
• 400 g penne pasta
• Salt
• 200 g Cherry tomatoes
• 2 tbsp olive oil
• 50 g Roquefort cheese
• 2 tbsp chopped walnuts

Instructions

1. 1.

   Peel the basil leaves, rinse them and pat dry. Add the walnuts, peeled garlic, and grape seed oil to a blender and blend until smooth. While blending, slowly pour in the olive oil until a creamy pesto forms. Season with salt, pepper, and lemon juice.

2. 2.

   Cook the penne pasta in salted water until al dente. Wash the cherry tomatoes and heat them gently in a pan with olive oil. Drain the pasta and divide it among bowls. Pour the pesto over the pasta and sprinkle with crumbled Roquefort cheese and chopped walnuts before serving.