Roast veg pasta with Cheshire pesto
Serves 4
Easy
Prep:
Cook:
A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside
Skip to ingredients
- large bunch basilleaves picked, keep the stalks
- 2 tbsp olive oil
- 2 garlic cloves
- 250g bundle asparagustrimmed
- 250g pack cooked beetroot(not in vinegar)
- 400g pappardelleor your favourite long pasta
- 100g sharp Cheshire cheesecrumbled
- 2 tbsp pine nuttoasted
Nutrition: per serving
- kcal571
- fat84g
- saturates6g
- carbs84g
- sugars9g
- fibre5g
- protein22g
- salt0.55glow
Method
step 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.
step 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.
