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