Roast veg pasta with Cheshire pesto

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1. Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins until the asparagus starts to caramelise and is cooked, but still firm.
2. Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.

Per serving

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

Latest comments and suggestions

• 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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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

Preperation 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, salt 0.55 g

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