Roast veg pasta with Cheshire pesto

Roast veg pasta with Cheshire pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal571
  • fat84g
  • saturates6g
  • carbs84g
  • sugars9g
  • fibre5g
  • protein22g
  • salt0.55g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • large bunch basil, leaves picked, keep the stalks
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove
  • 250g bundle asparagus, trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 250g pack cooked beetroot (not in vinegar)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 400g pappardelle or your favourite long pasta
  • 100g sharp Cheshire cheese, crumbled
  • 2 tbsp pine nut, toasted

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins until the asparagus starts to caramelise and is cooked, but still firm.

  2. Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

zetallgerman's picture

84g of fat per serving?! That can't be right, can it?

horrorfan1980s's picture
3

The dish was quite nice, though I do feel that the beetroot wasn't really needed, and was a little too sweet compared to the rest of the dish. I really liked the use of the Cheshire cheese however.

lizzafezza's picture
1

Not impressed

annelisarkanen's picture
4

I used Sacla's rocket pesto rather than make my own in the recipe and it tasted delicious! I didn't need the extra garlic but I did add extra fresh basil to the pesto.

claregee's picture

I followed this recepr to the letter and it tasted horrible. It was like eating raw garlic - not nice.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…