Asparagus pasta with mint pesto

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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, sugar 5g, salt 0.43 g

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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, sugar 5g, salt 0.43 g

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