•  400g angel hair pasta
•  ½ cup store-bought pesto
•  1 tablespoon lemon juice
•  ¼ cup finely grated parmesan
•  sea salt and cracked black pepper
•  125g goat’s curd+
•  extra-virgin olive oil, for drizzling

  Cook the pasta in a saucepan of salted, boiling water for 2–3 minutes or until al dente. Drain and return to the pan. Add the pesto, lemon juice, parmesan, salt and pepper and toss until well combined. Divide between serving plates, top with goat’s curd and drizzle with oil to serve. Serves 4.
+ You can buy fresh goat’s curd from specialty food stores and delicatessens. If unavailable, substitute with soft goat’s cheese.