We use cookies to help this site deliver the best possible experience.   Remove this notice.

Rigatoni salad with asparagus pesto Recipe

Ingredients for 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
  • 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.

  • 2

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

  • 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.

  • 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.»

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

Rate this recipe :

(1 vote)

  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

·
Similar recipes in this theme