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Rigatoni salad with asparagus pesto Recipe

Rigatoni salad with asparagus pestoRigatoni salad with asparagus pestoRigatoni salad with asparagus pestoRigatoni salad with asparagus pesto

  • Preparation
    10mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Green asparagus : 1 whole
  • Pasta shells : 250 g
  • Basil : 1 bunch
  • Flat leaf parsley : 0.5 bunch
  • Garlic clove(s) : 2 whole
  • Parmesan : 25 g
  • Olive oil : 30 ml
  • Lemon juice : 10 ml
Method
  • ETAPE 1

    Cook the pasta in salted boiling water for 12 minutes or according to the instructions on the pack.
    Drain, mix in a tablespoon of olive oil and allow to cool.

  • ETAPE 2

    Drain the asparagus.
    Pick the parsley and basil leaves.
    Crush the garlic cloves.
    Grate the parmesan.

  • ETAPE 3

    Puree the asparagus, basil, parsley and garlic in a food processor. Add the olive oil as you puree the vegetables.
    Stir in the grated paremsan and season with lemon juice.

  • ETAPE 4

    Stir the pesto into the pasta and serve.

Chef's tip

«Try adding some pine nuts to the pesto for some crunch and texture.»

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