Recipe

Late Spring/Summer pasta with homemade green pesto, asparagus, pine nuts, cherry tomatoes and mushrooms

Asparagus, aubergines, broad beans, cauliflower, celery, endive, iceberg lettuce, spinach, French beans, parsnips, scallions and tomatoes are just a few ingredients that are in season right now so if you go out to farmer’s markets or supermarkets this month you should be able to find some really high quality local Irish produce. I used some of those fresh ingredients to make a nice late Spring/Summer pesto to go in this Summer pasta.

The pesto is very easy to make, if you want to use it in other recipes, you can find a separate recipe for it on my blog too.

Instead of using salt, which isn’t very healthy, I used some dried Irish seaweed but you don’t have to worry about your pasta or pesto tasting like the ocean, you won’t taste seaweed as it’s only a small amount I’ve added, you’ll only taste a bit of salt.



Spring pasta with homemade green pesto, asparagus, pine nuts, cherry tomatoes and mushrooms

Print Recipe
Serves: 5 Cooking Time: Short

Ingredients

  • 200 extra fine beans
  • 200g frozen garden peas
  • 150g organic spinach
  • 20g fresh flat leaf parsley (+ a few to so serve)
  • 200ml olive oil
  • 200g provolone cheese (or parmesan, grana padano, or of course dairy free cheese)
  • 2 cloves of garlic, crushed for the pesto
  • 1 clove of garlic for the pasta
  • 2-3 teaspoons of chilli flakes
  • 2 teaspoons of dried seaweed
  • 300g asparagus
  • 300g cherry tomatoes
  • 250g mushrooms
  • 100g pine nuts
  • 500g spaghetti
  • pepper
  • Optional: parmesan

Preparation

1

For the pesto: Wash the fine beans, peas, spinach, parsley, place them in a blender, add oil and blend.

2

Add cheese, (2 cloves of garlic), pepper, chilli & seaweed and blend again

3

For the pasta: boil pasta according to instructions

4

For the pasta veggies: heat up olive oil in a frying pan and bake pine nuts for a minute, until they start to brown, set aside

5

Slice up the asparagus, only remove the bottom centimeter and chop the rest up in chunks of a few centimeters

6

Wash and slice up mushrooms

7

Wash and half the tomatoes

8

Heat up olive oil in the same frying pan and add 1 crushed clove of garlic

9

Add asparagus along with the mushrooms and cook for 5-7 minutes, then add in the tomatoes for another minute

10

Drain the pasta, once drained, stir in the pesto and veggies.

11

Serve with some fresh parsley, pine nuts and parmesan (optional)

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