Green vegetable pasta with herb pesto
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- TASTE
- 4
- Easy
- Dairy free
- 20
- 10
- Groote Post The Old Man’s Blend White 2009
Ingredients
- 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.
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