A perfect dish for a chilly October day, this quick and easy Wensleydale & Walnut Pesto Pasta recipe from the team at Wensleydale Creamery uses their iconic cheese to create a tasty home-made pesto and is delicious served either hot or cold. For more recipe inspiration visit www.wensleydale.co.uk
For a super simple lunch that’s as easy to prepare as it is tasty, try this Baked Pesto Salmon recipe from the team at Drewton’s Farm Shop near South Cave. Using delicious homemade pesto which is so much tastier than the readymade alternative, spread this luscious paste across thick salmon fillets and serve with seasonal veg and chilled white wine for a scrumptious yet speedy summer meal.
# Pre-heat your grill to full. # Place a little of each of the ham, pesto and Parmesan on each of the scallops in the shell. # Place under the hot grill and cook for two minutes only until the ham starts to crisp and the Parmesan starts to melt. # Serve straight away scattered with baby herbs.
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min. 2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well. 3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini. 4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. 5) A little spoon of pesto will make the whole dish sing. Serve immediately.