Name: Roast veg pasta with Cheshire pesto
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
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 nut toasted

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Roast veg pasta with Cheshire pesto

Roast veg pasta with Cheshire pesto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 2.8 out of 5.4 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 nut

toasted

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Nutrition: per serving

kcal571
fat84g
saturates6g
carbs84g
sugars9g
fibre5g
protein22g
salt0.55g

low

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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A star rating of 2.8 out of 5.4 ratings

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