Rotelline Pasta with Broad Beans, Asparagus, and Homemade Pesto
Servings Prep Time
4people 10minutes
Cook Time
15-20minutes
Servings Prep Time
4people 10minutes
Cook Time
15-20minutes
Ingredients
Instructions
  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 processor.
  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.