Basil Pesto, Asparagus and Broad Bean Pasta
July 14 2020
July 14 2020
Ingredients
For the pesto
50g Basil Leaves
1 Garlic Clove
100ml Extra Virgin Olive Oil
50g Nutritional Yeast
15g Pine Nuts
Salt
For the pasta
500g Pasta
300g Asparagus
200g Broad Beans
Method
- Pesto can be done in different ways. The best way is to make a garlic paste using a pestle and mortar and then mix in the basil leaves. Paste well until nice and smooth and add the pine nuts and continue to paste.
- Add the yeast, salt and oil and once the pesto is creamy and grainy it is ready.
- If you don't have a pestle and mortar, you can use a food processor and blend all of the pesto ingredients along with one ice cube to preserve the green color of the basil.
- Trim, slice and cook the asparagus and the broad beans in salty boiling water for 3 minutes and mix with the pesto.
- Cook the pasta in the same water you cooked the asparagus and the broad beans, drain and mix with the pesto. Add a ladle of cooking water if too dry.
Comments
Be the first to comment.
✕