Treat yourself and the family with this delicious Pasta Tagliatelle with Broad Beans, Asparagus, and Homemade Pesto recipe, plus discover many other easy recipes.
[ratemypost]
Tagliatelle Pasta with Broad Beans, Asparagus, and Homemade Pesto
- 3.5 oz pine nuts
- 1 clove garlic (peeled and crushed)
- 1 large bunch basil (chopped)
- 4 tbsp olive oil (extra virgin)
- 3.5 oz Parmesan cheese (grated)
- salt and pepper
- 5.3 oz asparagus (tough ends removed)
- 7 oz broad beans (podded (approx. 14 oz unpodded))
- 14 oz Tagliatelle pasta
- To make the pesto, smash the pine nuts, garlic and basil in a pestle and mortar, then add the oil and Parmesan, season with salt and pepper, and set aside. OR blend in a food processor.
- Cut the tips off the asparagus and slice the rest.
- In a medium sized pan of boiling salted water blanch the broad beans and asparagus for 2 minutes, then drain and refresh under cold running water. Squeeze the beans out of their shells and set aside with the asparagus.
- In a large pan of salted boiling water, cook the pasta to the packet’s instructions. At the last minute add the asparagus and broad beans, then drain and place in a large bowl.
- Mix in the pesto and divide between 4 warm bowls and serve.
