Asparagus pasta with mint and ricotta pesto recipe | Sainsbury`s Magazine
Take pesto pasta to the next level by whizzing in some creamy ricotta. We’ve added asparagus tips, but swap in any green veg you have to hand
Ingredients
- 360g Taste the Difference casarecce (or pasta of choice)
- 2 x 100g packs asparagus tips, cut in half
- 30g toasted pine nuts
- 20g mint, leaves picked
- 15g basil, leaves picked
- 1 small garlic clove, peeled
- 30g parmesan*, finely grated
- 90ml olive oil
- 250g tub ricotta
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