Summer Lunch… Spring Greens + Pesto Pasta
Beautiful pasta, walnut and rocket pesto and whatever spring greens take your fancy. Casarecce pasta - it really loves sauce and pesto is the best! Asparagus and sugar snap peas, spring on a plate. A quick and easy dish.
50g walnuts
80g rocket
50g parmesan
2 garlic cloves
5 tablespoons extra virgin olive oil
1 cup Casarecce pasta
1 bunch fresh asparagus
1½ cups sugar snap peas
For the pesto, place the walnuts, rocket, parmesan, garlic and olive oil in a food processor and blitz. I like my pesto still a little chunky, so I don’t over blitz. Season to taste with salt.
This pesto can be oily, so, if you’re not an oil fan, perhaps add ¾ of the oil at first, then add more if you think it needs it.
Cook the Casarecce pasta in a saucepan of boiling salted water, for 8-10 minutes or until al dente.
Trim the asparagus ends. String the sugar snap peas, and slice some of them horizontally so that the peas are revealed.
Pile the Casarecce onto a plate. Spoon over some pesto, and scatter the asparagus and sugar snap peas on top. Drizzle a little more pesto over the veggies.
The dish doesn’t really need additional parmesan, but feel free to add if you like.