Asparagus pasta with mint pesto
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- large bunch mint (about 80g), leaves stripped
- 250g tub ricotta
- 25g parmesan, plus extra to serve
- 400g farfalle (pasta bows)
- 200g asparagus 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.
Method
-
In a food processor, briefly whizz the mint
leaves, ricotta and grated Parmesan until you
have a smooth green pesto. Season well.
-
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.
-
Quickly stir in the mint pesto, divide between
4 plates, then shave over the remaining
Parmesan to serve.
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