Name: Asparagus pasta with mint pesto
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: large bunch mint (about 80g), leaves stripped; 250g tub ricotta; 25g parmesan plus extra to serve; 400g farfalle (pasta bows); 200g asparagus tips

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Asparagus pasta with mint pesto

Asparagus pasta with mint pesto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 2.9 out of 5.12 ratingsRate

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A simple solution to dinner made with simple ingredients. Asparagus is at its best around May

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

large bunch mint

(about 80g), leaves stripped
250g tub ricotta
25g parmesan

plus extra to serve
400g farfalle

(pasta bows)
200g asparagus

tips

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Nutrition: per serving

kcal507
fat13g
saturates7g
carbs7g
sugars5g
fibre4g
protein79g
salt0.43g

low

Method

step 1

In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
step 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.
step 3

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

RECIPE 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.

Recipe from Good Food magazine, May 2008

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A star rating of 2.9 out of 5.12 ratings

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