Roast Veg Pasta With Cheshire Pesto
This vibrant and flavorful pasta dish combines the freshness of basil, the earthiness of asparagus and beetroot, and the nuttiness of pine nuts. A cheesy basil pesto coats the pappardelle, creating a delicious and satisfying meal that celebrates the best of spring flavors.
— Constant Cookbook
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 nuts , toasted
Instructions
- Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins until the asparagus starts to caramelise and is cooked, but still firm.
- Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 571 calories
- Fat Content: 84 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 84 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.55 milligram of sodium
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