Rotelline Pasta with Broad Beans, Asparagus and Homemade Pesto

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

Ingredients

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

Method:

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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