Green vegetable pasta with herb pesto

Green vegetable pasta with herb pesto

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  • 4
  • Easy
  • Dairy free
  • 20
  • 10
  • Groote Post The Old Man’s Blend White 2009


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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