You will need:
100g of your favourite pesto verde
30g panna (cream)
30g crème fraîche
100g ewe’s cheese
a handful of walnuts
Let the pasta slip into boiling water.
Bruise the fresh garlic and walnuts with a good shot of olive oil.
Add ewe’s cheese, crème fraîche, panna, mash everything well with a fork. Add the pesto, go on mashing until all is fluffy.
Add two spoons of the extended pesto for one serving of spaghetti and watch this while you
Goes well with a classic caprese (sliced tomatos, mozarella, rucola, olive oil, balsamico, sea salt and ground pepper). You can keep the pesto in the fridge for two days in a jar when covered with olive oil.
[submitted by Stephan Mathieu]