Asparagus Pasta with Mint Pesto


Easiness: **
Greenness: lacto-ovo vegetarian

Ingredients
* large bunch mint (about 80g), leaves stripped
* 250g tub ricotta *can be omitted and substituted with parsley / vegetable oil mixture to make vegan
* 25g parmesan , plus extra to serve *can be omitted and substituted with parsley / vegetable oil mixture to make vegan
* 400g farfalle (pasta bows)
* 200g asparagus tips

1. In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
2. Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
3. Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

Recipe from: BBC Good Food Blog

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