Ingredients

Method

• 400 g mix of asparagus, fine green beans and finger-sized baby marrows
• 2 T olive oil
• 1 clove garlic, crushed
• 1/2 cup good quality vegetable or chicken stock
• Sea salt and freshly ground black pepper
• 400 g thin pasta
• Walnuts, broken and roasted, for serving
• Pecorino romano, grated, for serving
For the herb pesto:
• 1 packed cup flat-leaf parsley (about 30 g)
• 1 packed cup basil leaves ( about 30 g)
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper
• 1/3 cup olive oil
• 80 g grated pecorino romano

Method

Ingredients

In a pan over a high heat, stir-fry the vegetables in the heated olive oil until tender crisp. Stir in the garlic and stock and season to taste, then simmer for a few minutes.
Meanwhile, cook the pasta in rapidly boiling salted water until al dente, then drain (reserve the cooking water).

Mix the hot pasta with the pesto – if necessary loosen with a little of the reserved pasta water or olive oil.

Top with the vegetables and roasted walnuts and pass around extra grated cheese when serving.

To make the pesto:
Blend the herbs, garlic and a little seasoning with the olive oil to form a paste. Stir in the cheese by hand.

Per serving: 3340 kJ, 25 g protein, 38 g fat, 81 g carbs

TASTE’s take:

The pecorino Romano from Sardinia is a sheep’s-milk cheese with a delicious sharp, salty edge. Its good flavour adds to the success of this simple dish.