Roast veg pasta with Cheshire pesto

Roast veg pasta with Cheshire pesto

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(4 ratings)

Prep: 5 mins Cook: 10 mins


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
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  • large bunch basil, leaves picked, keep the stalks



    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 cloves
  • 250g bundle asparagus, trimmed



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

  • 250g pack cooked beetroot (not in vinegar)



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

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


  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.

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Comments, questions and tips

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donna-dragonfly's picture
18th Aug, 2019
Interesting mix of flavours, however would have been much improved with more of the pesto. It was a bit bland. Loved the beetroot but the asparagus got a bit lost. I put some Parmesan on the top and it did give it a bit more oomph! Will try again changing the proportions. Also a lot of pasta for 4 people.
15th Jul, 2010
84g of fat per serving?! That can't be right, can it?
26th Jun, 2010
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.
6th Aug, 2009
Not impressed
18th Jun, 2008
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.
27th Apr, 2008
I followed this recepr to the letter and it tasted horrible. It was like eating raw garlic - not nice.
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