Asparagus pasta with mint pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- large bunch mint (about 80g), leaves stripped
- 250g tub ricotta
- 25g parmesan, plus extra to serve
- 400g farfalle (pasta bows)
- 200g asparagus tips
Method
- STEP 1
In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
- STEP 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.
- STEP 3
Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.
