Pea and asparagus pesto pasta
This green pea and asparagus pesto pasta is super easy to make, perfect for spring & summer lunches. The recipe is vegan, but feel free to add Parmesan for a vegetarian version or use a plant-based alternative. Serve it with a crispy salad.
Ingredients
Method
- Discard the woody ends of the asparagus. Cut off the tips and set these aside.
- Cook the pasta according to the packet’s instructions. Add the asparagus tips to the last minute of the cooking, then drain and keep warm.
- Meanwhile, finely chop the spring onion and garlic. Cut the asparagus stems into small pieces.
- Heat the oil in a pan, add the spring onion and garlic. Fry for 30 seconds, then add the peas and asparagus. Add the lemon juice and a dash of water. Sautee, under cover, for 3-5 minutes until tender.
- Let it cool a bit, then transfer the mixture to a small food processor. Add the mint and pine nuts, then whiz until you get a textured paste. Season to taste, add some lemon juice and olive oil to your liking.