Mint Pesto With Asparagus and Pasta

1. 1

   Blend together the mint and cheeses.

2. 2

   Season with fresh ground black pepper to taste.

3. 3

   Boil the pasta according to the instructions and for the last 3 minutes of cooking, drop in the chopped asparagus.

4. 4

   Take 4 tablespoons of cooking liquid out of the pan and reserve.

5. 5

   Then drain the pasta and asparagus.

6. 6

   Return it to the pan with the reserved cooking liquid and the mint pesto.

7. 7

   Stir it in quickly, divide between four plates and serve with some more grated parmesan.

8. 8

   Note: Chopped mint blackens quite quickly, so don't prepare this pesto too much in advance.

9. 9

   It's OK to make it just as you begin to cook your pasta, but don't do it any earlier than that.

No nutritional information available.

No additional tips available.