This meal screams ‘springtime’ and is ready in 15 minutes. Perfect for a easy weekday meal.
This recipe serves 4 people.
Ingredients
3 tsp salt
500g dried pasta
1 large bunch of asparagus
olive oil
2 bunches of basil leaves
2 garlic cloves
50g pine nuts
60g parmesan cheese, grated
50g pecorino cheese, grated
1 brown onion, roughly chopped
Method
– Bring a large pan of water to a boil. Add the salt and pasta, and cook for 10-12 minutes.
– Snap the asparagus in half to remove the bases.
– Add 2-3 tbsp of oil to a hot frying pan. Add the asparagus and cook for 5-6 minutes. Flip regularly.
– Add the basil, garlic clove, pine nuts, cheeses, and 100ml of olive oil to a blender. Blitz until smooth.
– Add 2-3 tbsp of oil to another hot pan. Add the onion and cook for 5 minutes.
– Once the asparagus is cooked, chop them in half and add it to the onions.
– Add the pesto. Mix well.
– Instead of draining the pasta, use a large perforated spoon to transfer the pasta to the vegetables and pesto. This way, you will also add some pasta water.
Mix well and serve with a sprinkling of parmesan cheese and a pinch of black pepper.