Rotelline Pasta with Broad Beans, Asparagus and Homemade Pesto

Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes


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


1. 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.

2. Cut the tips off the asparagus and slice the rest.

3. 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.

4. 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.

5. Mix in the pesto and divide between 4 warm bowls and serve.

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