Roast veg pasta with Cheshire pesto

Roast veg pasta with Cheshire pesto

A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  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, sugar 9g, salt 0.55 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • 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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  • 18 June 2008

    Anneli rated and commented on this recipe

    4 stars

    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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  • 06 August 2009

    Lynsey rated and commented on this recipe

    1 stars

    Not impressed

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  • 26 June 2010

    horrorfan1980s rated and commented on this recipe

    3 stars

    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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  • 15 July 2010

    ZeTallGerman commented on this recipe

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Fresh, seasonal and so easy

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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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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