This is a super easy pasta dish that you can make in a few minutes, including the pesto!
As its spring in Sydney, there are lots of lovely greens about, and nothing feels better than a bowl of pasta with a zingy pesto and just cooked green veggies.
The dish is versatile – you can choose your own pasta and selection of greens – even the pesto can be varied according to what you fancy.
My version has risoni pasta, sugar snap peas and asparagus, with a rocket (arugula) and walnut pesto.
Spaghetti, fettuccine or penne for the pasta, broccolini or kale or any other greens for the veggies and traditional basil and pine nut pesto are all alternatives.
Lunch, dinner or supper, it’s a lovely bowl of fresh flavours.
2 garlic cloves
150ml olive oil
1 cup risoni pasta
1 bunch fresh asparagus
1 ½ 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 is quite 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 risoni 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 risoni 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.
I don’t think the dish needs additional parmesan, but feel free to add if you like.
NB I added some beautiful roast garlic from last week’s visit to the Spring Harvest Festival.