Try this next time you want something fast, fresh and full of flavour.
Takes 15 minutes • Serves 4
– 1 large bunch of fresh mint (about 85g/3oz), leaves stripped.
– 250g tub ricotta.
– 25g/1oz Parmesan, grated, plus extra to serve.
– 400g/14oz farfalle (or other pasta shapes).
– 200g/8oz asparagus tip.
Step 1:In a food processor, briefly whiz the mint leaves, ricotta and Parmesan until you have a smooth green pesto. Season well.
Step 2:Cook the pasta according to the packet instructions, dropping in the asparagus tips 2–3 minutes before the cooking time is up. When you drain the pasta, reserve a cup of the cooking water, then return the pasta, asparagus and a couple of tablespoons of water to the pan. Quickly stir in the mint pesto, adding more water if it seems at all dry, then divide among four plates. Shave over the remaining Parmesan to serve.