Cuttlefish Pappardelle with Pesto Recipe

Instructions

1. Step 1

   Blitz all of the pesto ingredients together except for the cheese | Ingredients: 2 bunches of basil , 3 1/4 oz of pine nuts, roasted , 1 garlic clove , 6 3/4 fl oz of arbequina olive oil , salt and pepper to taste

2. Step 2

   Add the manchego and blend again | Ingredients: 3 1/4 oz of manchego cheese, or rosemary-infused manchego, finely grated

3. Step 3

   Heat some olive oil over a medium-high heat. Add the panko and cook until toasted and golden, then remove from the pan | Ingredients: olive oil, for frying , 1 3/4 oz of Panko breadcrumbs

4. Step 4

   Cut the cuttlefish into very thin long strips, like pappardelle | Ingredients: 1 2/3 lb of cuttlefish, prepared

5. Step 5

   Heat up a large saucepan over a high heat, then add a drizzle of olive oil and cook the cuttlefish 120g at a time, very quickly | Ingredients: olive oil, for frying

6. Step 6

   Season with salt and pepper, and repeat with the next portion of cuttlefish | Ingredients: salt and pepper to taste

7. Step 7

   Dress the cooked cuttlefish with some chervil and then serve over the pesto, garnished with the fried panko breadcrumbs, more chervil and the chilli | Ingredients: 1 handful of chervil, finely chopped, plus an extra pinch for garnish , 1 dried chilli, finely sliced