Pasta with Spring Vegetable Pesto
Pasta with Spring Vegetable Pesto

Ingredients

Method

  • 60g basil leaves
  • 1 chopped garlic clove
  • 50g parmesan, grated
  • 75ml olive oil
  • 100g fresh peas
  • 100g runner beans, cut to 2cm lengths
  • Salt and pepper
  • Mint sprigs, to serve
  • Cooked pasta, to serve
  • Ricotta, to serve
  • 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
This recipe pairs perfectly with the Eleni Sauvignon Blanc 2019 from Victoria, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box