Asparagus pasta with mint pesto
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
Difficulty and servings
Serves 4
Preperation and cooking times
Vegetarian
- In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
- 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.
- 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.
Tip - Mint
Freshly cut mint blackens quickly so this pesto is best made at the last minute to keep its vibrant colour.
Recipe from Good Food magazine, May 2008 .
Per serving
507 kcalories, protein 79g, carbohydrate 7g, fat 13 g, saturated fat 7g, fibre 4g, salt 0.43 g
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http://www.bbcgoodfood.com/recipes/5860/
Difficulty and servings
Serves 4
Preperation and cooking times
Vegetarian
Just five ingredients
Ingredients
Per serving
507 kcalories, protein 79g, carbohydrate 7g, fat 13 g, saturated fat 7g, fibre 4g, salt 0.43 g
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10 May 2008
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14 May 2008
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15 May 2008
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