I heard over the weekend that we might start finding insects in our shops! A good source of protein?!
Hmmm… i don’t know how I’d feel about grasshoppers in this pasta dish but who knows eh?…
Today’s wonderful recipe is from
Biggar Kirk Gillespie Centre
“This recipe book was first produced to raise funds to convert the old Gillespie Church in Biggar into what we all know now as the Gillespie Centre, ‘The Church Serving the Community’.
“Now that we are celebrating the twenty-first anniversary of the opening of the Gillespie Centre, we have decided to produce the original recipe book, which has remained popular through the years, with the addition of some new recipes…”
Gillespie Centre, October 2003
Pasta with Creamy Pesto Sauce
5 lv tbsp grated parmesan
200 g carton low-fat fromage frais
40 g torn basil leaves
450 g fresh tagliatelle
1 oz pine nuts, toasted
2 garlic cloves
40 g roughly chopped parsley
Put the parmesan, pine nuts, fromage frais and garlic into a food processor and whiz to a think paste. Scrape into bowl and season generously with salt and pepper. Add herbs and whiz for 2-3 seconds. Cook pasta according to packet instructions. Drain thoroughly, stir in sauce and serve.