Stilton, hazelnut and rocket pesto on wholewheat spaghetti
0 minutes
0 minutes
3 adults (or 2 adults and 2 children)
  • For the pesto:
  • 90 g Stilton, rind taken off and crumbled
  • 90 g hazelnuts
  • 75 g rocket
  • 8 tablespoons of extra virgin olive oil
  • pinch of salt
  • 300 g wholewheat spaghetti
  • Extra:
  • 3 tablespoons of double cream
  • Pepper

Fill the biggest pan you own with water and bring to boil, with a little salt in there too. When boiling, add pasta. Boil for a wee bit less than packet instructions say for al dente. Whilst that's cooking, using preferably a small processor (great investment for family cooking - amazing for houmous, pesto etc) or if using a large processor you may have to make twice as much, whizz the ingredients. Reserve half a mugful of pasta cooking water. Drain the pasta. Add about half the pesto to the pasta. Stir in a little cream too, and a splash of pasta water. Toss really well. Taste and season. Toss once more. Serve with a little extra virgin and a sprinkling of salt. Watch on in amazement as kids wolf it down.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.