Asparagus pasta with mint pesto

Asparagus pasta with mint pesto

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

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.
Try

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.

Per serving

507 kcalories, protein 79.0g, carbohydrate 7.0g, fat 13.0 g, saturated fat 7.0g, fibre 4.0g, sugar 5.0g, salt 0.43 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • Binder photo MrsO

    10 May 2008

    MrsO rated and commented on this recipe

    4 stars

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

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  • Binder photo Belkey

    14 May 2008

    Belkey rated and commented on this recipe

    4 stars

    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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  • Binder photo China

    14 May 2008

    China rated and commented on this recipe

    4 stars

    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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  • Binder photo Beth

    15 May 2008

    Beth rated and commented on this recipe

    2 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Frantic Flapjack

    30 May 2008

    Frantic Flapjack rated and commented on this recipe

    3 stars

    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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  • Binder photo Patrick Chan

    20 November 2008

    Patrick Chan rated this recipe

    3 stars

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  • Binder photo 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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  • Binder photo VIZaVI

    23 March 2010

    VIZaVI rated this recipe

    3 stars

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  • Binder photo AnJo

    28 May 2010

    AnJo rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Petit_Josephine

    04 September 2010

    Petit_Josephine rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Jacqueline Fenner

    17 September 2011

    Jacqueline Fenner commented on this recipe

    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.

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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

Just five ingredients

Ingredients

  • large bunch mint (about 80g), leaves stripped
  • 250.0g tub ricotta
  • 25.0g parmesan , plus extra to serve
  • 400.0g farfalle (pasta bows)
  • 200.0g asparagus tips
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Per serving

507 kcalories, protein 79.0g, carbohydrate 7.0g, fat 13.0 g, saturated fat 7.0g, fibre 4.0g, sugar 5.0g, salt 0.43 g

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