- large bunch mint (about 80g), leaves stripped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 25g parmesan, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 400g farfalle (pasta bows)
- 200g asparagus tips
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
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.
Tip - MintFreshly cut mint blackens quickly so this pesto is best made at the last minute to keep its vibrant colour.
Make it into risottoASPARAGUS & 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.