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Nutrition: per serving

  • kcal507
  • fat13g
  • saturates7g
  • carbs7g
  • sugars5g
  • fibre4g
  • protein79g
  • salt0.43g
    low
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Method

  • step 1

    In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.

  • step 2

    Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.

  • step 3

    Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

RECIPE TIPS
TIP - MINT

Freshly cut mint blackens quickly so this pesto is best made at the last minute to keep its vibrant colour.

MAKE IT INTO RISOTTO

ASPARAGUS & MINT RISOTTO: Melt 1 tbsp butter in a large frying pan and stir in 250g risotto rice. Add 1 litre hot vegetable stock, a ladleful at a time, to bubble with the rice until it is tender. Drop in the asparagus, then cook for 2-3 mins. Stir in the mint pesto to serve.

Recipe from Good Food magazine, May 2008

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Comments, questions and tips (14)

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Overall rating

A star rating of 2.8 out of 5.11 ratings

food007

A star rating of 3 out of 5.

I found this pasta dish nice and summery and fresh. I made my own ricotta which is extremely easy (and quicker than going to the shop) which meant if i didn't let it stand too long it had a more fluid consistency, this I think helped with the creaminess and made it more like a sauce. I didn't…

enggal

mint flavor suitable for the summer. I love all the things you tell here. I think this is very good. Jual Jersey Bola

lhea-ibiza

I think you can assume when they say Parmesan it means buy the vegetarian version in this case. Its tricky to get depending where you live and not so flavoursome but it would be ok in this. I have some so Ill give this a try tomorrow and let you know the outcome.

fluffyjacq

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so itâs definitely NOT suitable for vegetarians.

josephina86

A star rating of 1 out of 5.

I followed the recipe exactly, even using a little less mint than they suggest, and I found the mint really overpowering, like eating pasta with toothpaste. If you're clever and can make it a bit more subtle go for it but I won't be making again.

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