Roast veg pasta with Cheshire pesto

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• Clare Gee

  27 April 2008

  Clare Gee commented on this recipe

  I followed this recepr to the letter and it tasted horrible. It was like eating raw garlic - not nice.

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• Anneli

  18 June 2008

  Anneli rated and commented on this recipe

  

  I used Sacla's rocket pesto rather than make my own in the recipe and it tasted delicious! I didn't need the extra garlic but I did add extra fresh basil to the pesto.

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• Lynsey

  06 August 2009

  Lynsey rated and commented on this recipe

  

  Not impressed

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• horrorfan1980s

  26 June 2010

  horrorfan1980s rated and commented on this recipe

  

  The dish was quite nice, though I do feel that the beetroot wasn't really needed, and was a little too sweet compared to the rest of the dish. I really liked the use of the Cheshire cheese however.

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• ZeTallGerman

  15 July 2010

  ZeTallGerman commented on this recipe

  84g of fat per serving?! That can't be right, can it?

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http://www.bbcgoodfood.com/recipes/4400/

http://www.bbcgoodfood.com/recipes/4400/

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Ingredients

• large bunch basil , leaves picked, keep the stalks
• 2 tbsp olive oil
• 2 garlic cloves
• 250g bundle asparagus , trimmed
• 250g pack cooked beetroot (not in vinegar)
• 400g pappardelle or your favourite long pasta
• 100g sharp Cheshire cheese , crumbled
• 2 tbsp pine nuts , toasted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

Ingredients

• large bunch basil , leaves picked, keep the stalks
• 2 tbsp olive oil
• 2 garlic cloves
• 250g bundle asparagus , trimmed
• 250g pack cooked beetroot (not in vinegar)
• 400g pappardelle or your favourite long pasta
• 100g sharp Cheshire cheese , crumbled
• 2 tbsp pine nuts , toasted

Per serving

571 kcalories, protein 22g, carbohydrate 84g, fat 84 g, saturated fat 6g, fibre 5g, sugar 9g, salt 0.55 g

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