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Asparagus pasta with mint pesto

Asparagus pasta with mint pesto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal507
fat13g
saturates7g
carbs7g
sugars5g
fibre4g
protein79g
low insalt0.43g
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Ingredients

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.

RECIPE TIPS
TIP - MINT

Freshly cut mint blackens quickly so this pesto is best made at the last minute to keep its vibrant colour.

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.

Recipe from Good Food magazine, May 2008

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A star rating of 2.8 out of 5.11 ratings
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