Lamb and Blue Cheese Pesto Pasta

Ingredients

Serves 2

For the pesto

• 30g fresh basil

• 100g stilton (or any blue cheese)

• 2 tbsp garlic oil

• 2 tbsp extra virgin olive oil

• pinch of salt

For the pasta

• 150g leftover lamb

• 140g of dried pasta

• 1/2 medium onion

• 1 tbsp olive oil

Method

It's easiest to make the pesto first and this will make twice as much as you need so half can be stored in the fridge for another meal.

In a blender combine all the pesto ingredients and whizz up until smooth. It's really that simple.

Pour the pasta into a large saucepan of salted boiling water and cook until it is at the texture you prefer. If you like al dente go for it if you don't then no worries. Once done drain and set aside.

Dice the onion into a fairly rough and large dice then, in a frying pan with a tablespoon of oil on a medium heat, cook until starting to brown at the edges. This will give a lovely sweetness to the dish. Shred the lamb into bitesized pieces and add to the pan to heat through. Once warmed throw in the cooked pasta and half the pesto and mix around until everything is hot.

Go ahead and serve