Roast veg pasta with Cheshire pesto recipe | Good Food
A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside. From BBC Good Food.
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Cooking tools:
- Food processor
- Roasting pan
- Oven
- Pot
- Colander
- Skillet
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- large bunch basil leaves picked, keep the stalks
- 2 tbsp olive oil
- 2 garlic cloves
- 250g bundle asparagus trimmed
- 250g pack cooked beetroot (not in vinegar)
- 400g pappardelle or your favourite long pasta
- 100g sharp Cheshire cheese crumbled
- 2 tbsp pine nut toasted
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