White Stilton and Mint Pesto Pasta Salad

INGREDIENTS

1 tbsp. chopped fresh mint leaves

2 tbsp. toasted almonds

1 tsp. caster sugar

2 tbsp. fresh Parmesan cheese, grated

salt / freshly ground black pepper

4 tsp. olive oil

Process all of the above ingredients together to give a paste (pesto).

1 tbsp. lemon juice

4 tbsp. olive oil

1 tbsp. clear / runny honey

4 tbsp. mint pesto (as above)

250g / 9oz uncooked pasta shells

400g / 14oz crumbled white Stilton

½ a cucumber diced into ¼ inch cubes

a few olives for garnish if liked.

METHOD

Combine the lemon juice, olive oil, honey and seasoning in a large bowl. Stir in the mint pesto and mix well.

Cook the pasta in boiling, salted water until al dente. Drain well.

Toss pasta in the pesto dressing whilst still hot. Allow to cool and absorb the dressing.

When thoroughly cool, add the diced cucumber and cheese. Toss together to mix.

Spoon onto a serving platter and garnish with some olives if liked.

Serves 6

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