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Roast veg pasta with Cheshire pesto

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 571
  • Carbohydrates 84
  • Saturated Fat 6
  • Sugar 9
  • Protein 22
  • Fat 84
  • Fibre 5
  • Salt 0.55

Nutrition per serving

  • Calories 571
  • Carbohydrates 84
  • Saturated Fat 6
  • Sugar 9
  • Protein 22
  • Fat 84
  • Fibre 5
  • Salt 0.55

Ingredients

  • large bunch basil, leaves picked, keep the stalks
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 250g bundle asparagus, trimmed
  • 250g pack cooked beetroot (not in vinegar)
  • 400g pappardelle or your favourite long pasta
  • 100g sharp Cheshire cheese, crumbled
  • 2 tbsp pine nuts, toasted

Method

  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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