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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
  • Serves 4
  • Easy
  • Calories 507
  • Carbohydrates 7
  • Saturated Fat 7
  • Sugar 5
  • Protein 79
  • Fat 13
  • Fibre 4
  • Salt 0.43

Nutrition per serving

  • Calories 507
  • Carbohydrates 7
  • Saturated Fat 7
  • Sugar 5
  • Protein 79
  • Fat 13
  • Fibre 4
  • Salt 0.43

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

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

  1. In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.

  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.

  3. Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

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