Pasta with Spring Vegetable Pesto
Pasta with Spring Vegetable Pesto



  • 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

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