Asparagus pasta with mint pesto
Ingredients
- Step 1 large bunch mint (about 80g), leaves stripped
- Step 2 250g tub ricotta
- Step 3 25g parmesan , plus extra to serve
- Step 4 400g farfalle (pasta bows)
- Step 5 200g asparagus tips
Calories: 507
Carbohydrate: 7 g
Protein: 79 g
Fat: 13 g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 4
TAGS
Dinner
Main course
Pastum
Snack
Supper
Italian
Josh Eagleton
10-30 minute
4 serving
600 kcal or less
Asparagu
Beginner
Farfalle
Good Food
Italian
Main
Pastum
Quick
ricottum
Risotto
Spring vegetable
Directions
- 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.