This recipe is courtesy of San Remo.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- YieldServes 2
Ingredients
- San Remo Pulse Pasta Penne 250g
- 2 bunches asparagus
- ½ cup basil leaves
- 1 cup baby spinach
- 2 garlic cloves
- ¼ cup pine nuts, toasted
- ½ cup low fat ricotta
- Olive oil
- Salt and pepper, to taste
Method
1
In a pot, blanch asparagus in salted boiling water for 3 to 5 mins until soft,
remove and cool down.
2
Into a pot of boiling salted water, add the pasta and cook as per packet
directions.
3
Place half of blanched asparagus, basil, spinach, garlic, pine nuts, ricotta and
a small amount of oil into a food processor and blend until well combined.
Add more oil if needed.
4
Cut remaining blanched asparagus into 1 inch pieces.
5
Strain pasta and toss together with pesto and cut asparagus.
6
Season with salt and pepper.
