Asparagus pasta with mint pesto

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Good Food

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Recipe by Good Food

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1. In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
2. Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
3. Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

Make it into risotto

ASPARAGUS & MINT RISOTTO: Melt 1 tbsp butter in a large frying pan and stir in 250g risotto rice. Add 1 litre hot vegetable stock, a ladleful at a time, to bubble with the rice until it is tender. Drop in the asparagus, then cook for 2-3 mins. Stir in the mint pesto to serve.

Per serving

507 kcalories, protein 79g, carbohydrate 7g, fat 13 g, saturated fat 7g, fibre 4g, salt 0.43 g

Latest comments and suggestions

• MrsO

  10 May 2008

  MrsO rated and commented on this recipe

  

  Was a nice light fresh supper. Would maybe try a lower fat version next time, but generally lovely.

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• Belkey

  14 May 2008

  Belkey rated and commented on this recipe

  

  Very quick & easy, my advice is to go very heavy on the mint to cut through the creamyness of the ricotta and I also added some lemon zest.

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• China

  14 May 2008

  China rated and commented on this recipe

  

  I cut this recipe in half and it was plenty for four people. I also added a little salt and white pepper to the pesto before mixing it with the pasta and asparagus.

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• Beth

  15 May 2008

  Beth rated and commented on this recipe

  

  Quick to make - didn't find it very interesting though. Won't make again.

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• cschrier

  20 May 2008

  cschrier commented on this recipe

  I thought it was too dry and very sticky. Would be nice with peas and a creamier sauce.

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• Em

  22 May 2008

  Em commented on this recipe

  Myself and my partner rated this recipe as very good. I also added some lemon zest as the other comment above. Ideal for a warm spring day will definately be doing again and trying it in a risotto form.

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• Frantic Flapjack

  30 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  I added lemon zest as recommended above and also peas. This was a very subtle flavour which didn't really hit the button.

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• Patrick Chan

  20 November 2008

  Patrick Chan rated this recipe

  

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• Veggieliz

  31 August 2009

  Veggieliz commented on this recipe

  Yet another vegetarian recipe that's totally unsuitable for vegetarians. Really disappointing. Parmesan is NOT VEGETARIAN.

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http://www.bbcgoodfood.com/recipes/5860/

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Ingredients

• large bunch mint (about 80g), leaves stripped
• 250g tub ricotta
• 25g parmesan , plus extra to serve
• 400g farfalle (pasta bows)
• 200g asparagus tips

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

Ingredients

• large bunch mint (about 80g), leaves stripped
• 250g tub ricotta
• 25g parmesan , plus extra to serve
• 400g farfalle (pasta bows)
• 200g asparagus tips

Per serving

507 kcalories, protein 79g, carbohydrate 7g, fat 13 g, saturated fat 7g, fibre 4g, salt 0.43 g

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