Pasta with Spring Vegetable Pesto

Blend the basil, garlic, and parmesan to a fine purée in your food processor. Pour in the oil, blend again until smooth, then season to taste with salt and pepper. Transfer to a frying pan, and set aside.
Bring a pan of salted water to the boil, and add the peas and beans to simmer for 4 mins. Drain well, and add to the frying pan with the pesto. Add the cooked pasta to the pan, along with a splash or two of pasta water, and stir to combine. Serve in bowls with a garnish of mint and a couple of blobs of ricotta and parmesan.

10 mins

4 serving

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