Asparagus pesto pasta with mint and ricotta

INGREDIENTS

360g Taste the Difference casarecce (or pasta of choice)

2 x 100g packs asparagus tips, cut in half

For the pesto

30g toasted pine nuts

20g mint, leaves picked

15g basil, leaves picked

1 small garlic clove, peeled

30g parmesan*, finely grated

90ml olive oil

250g tub ricotta

METHOD

For the pesto, put 20g of the toasted nuts, the herbs, garlic, parmesan and olive oil in a small food processor and pulse until mostly smooth. Add half of the ricotta and pulse again until combined. (Alternatively, use a pestle and mortar to pound together the nuts, herbs, garlic and cheese, then gradually stir in the oil. Tip the pesto into a bowl and beat in the ricotta with a spoon until combined.) Season well to taste.

Bring a large pan of salted water to the boil, then cook the pasta according to pack instructions, or until al dente, adding the asparagus for the final 3 minutes of cooking. Drain well in a colander, then return to the pan. Stir through the ricotta pesto until coated, then divide among serving bowls. Spoon over the remaining ricotta and scatter over the remaining pine nuts to serve.

Recipe credit: Sainsbury’s Magazine