Asparagus pasta with mint pesto

Asparagus pasta with mint pesto

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A simple solution to dinner made with simple ingredients. Asparagus is at its best around May

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
507
protein
79g
carbs
7g
fat
13g
saturates
7g
fibre
4g
sugar
5g
salt
0.43g

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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Method

  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.

Recipe from Good Food magazine, May 2008

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Comments

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enggal's picture

mint flavor suitable for the summer. I love all the things you tell here. I think this is very good. Jual Jersey Bola

lhea-ibiza's picture

I think you can assume when they say Parmesan it means buy the vegetarian version in this case. Its tricky to get depending where you live and not so flavoursome but it would be ok in this. I have some so Ill give this a try tomorrow and let you know the outcome.

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

josephina86's picture
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I followed the recipe exactly, even using a little less mint than they suggest, and I found the mint really overpowering, like eating pasta with toothpaste. If you're clever and can make it a bit more subtle go for it but I won't be making again.

astowse's picture
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Really disappointed with this recipe. We followed the magazine version (which doesn't have the tip about the mint turning brown quickly) hoping that it would be a light summery recipe. There was far too much pasta (we did wonder about it at the time), not enough asparagus and the sauce was claggy. It also looked awful and unappetising because the pesto turned brown immediately.

veggiepedant's picture

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

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

emmarobertson84's picture

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.

cschrier's picture

I thought it was too dry and very sticky.

Would be nice with peas and a creamier sauce.

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

chkreiker's picture
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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.

eleanormayo's picture
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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.

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

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