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Roast veg pasta with Cheshire pesto

Roast veg pasta with Cheshire pesto

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Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal571
fat84g
saturates6g
carbs84g
sugars9g
fibre5g
protein22g
low insalt0.55g
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Ingredients

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.

Recipe from Good Food magazine, June 2007

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Overall rating

Rating: 3 out of 5.4 ratings
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