Asparagus pasta with mint pesto

Asparagus pasta with mint pesto

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(11 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal507
  • fat13g
  • saturates7g
  • carbs7g
  • sugars5g
  • fibre4g
  • protein79g
  • salt0.43g
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  • 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…


  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.

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Comments, questions and tips

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19th Apr, 2016
I found this pasta dish nice and summery and fresh. I made my own ricotta which is extremely easy (and quicker than going to the shop) which meant if i didn't let it stand too long it had a more fluid consistency, this I think helped with the creaminess and made it more like a sauce. I didn't measure out any ingredients, I just whizzed up a bunch of mint and about a cup of ricotta and added parmesan to taste. I also added lemon rind for a bit of a zing. It was quite pleasant.
6th Dec, 2014
mint flavor suitable for the summer. I love all the things you tell here. I think this is very good. Jual Jersey Bola
20th Jul, 2012
I think you can assume when they say Parmesan it means buy the vegetarian version in this case. Its tricky to get depending where you live and not so flavoursome but it would be ok in this. I have some so Ill give this a try tomorrow and let you know the outcome.
17th Sep, 2011
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.
4th Sep, 2010
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.
28th May, 2010
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.
31st Aug, 2009
Yet another vegetarian recipe that's totally unsuitable for vegetarians. Really disappointing. Parmesan is NOT VEGETARIAN.
Frantic Flapjack
30th May, 2008
I added lemon zest as recommended above and also peas. This was a very subtle flavour which didn't really hit the button.
22nd May, 2008
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.
20th May, 2008
I thought it was too dry and very sticky. Would be nice with peas and a creamier sauce.


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