Asparagus pasta with mint pesto
By Good Food
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 507
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fat 13g
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saturates 7g
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carbs 7g
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sugars 5g
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fibre 4g
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protein 79g
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salt 0.43g
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 - MintFreshly 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.
