Asparagus pasta with mint and ricotta pesto recipe
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
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Cooking tools:
- Food processor
- Pot
- Colander
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Saucepan
- Skillet
- Wooden spoon
- Measuring spoon
- Serving bowl
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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