Rotelline pasta with broad beans, asparagus & homemade pesto
Don't reach for the pesto jar for this pasta dish, why not try making your own?
- Preparation: 10 mins
- Cooking: 20 mins
- Serves: 4
What you need:
- 100g pine nuts
- 1 clove of garlic, peeled and crushed
- 1 large bunch of basil, chopped
- 4 tbsp extra virgin olive oil
- 100g Parmesan, grated
- Salt and pepper
- 150g asparagus, tough ends removed
- 200g broad beans, podded (approx. 400g unpodded)
- 400g Rotelline pasta
What you do:
- To make the pesto, smash the pine nuts, garlic and basil in a pestle and mortar, then add the oil and Parmesan, season with salt and pepper, and set aside. OR blend in a food processer.
- Cut the tips off the asparagus and slice the rest.
- In a medium sized pan of boiling salted water blanch the broad beans and asparagus for 2 minutes, then drain and refresh under cold running water.
- Squeeze the beans out of their shells and set aside with the asparagus.
- In a large pan of salted boiling water, cook the pasta to the packet's instructions. At the last minute add the asparagus and broad beans, then drain and place in a large bowl.
- Mix in the pesto and divide between 4 warm bowls and serve
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British beans and peas
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