cheshire pesto pastaSubmitted by: DEVAPES
Olive Oil, 2 tbsp (remove)
Garlic, 2 cloves (remove)
Asparagus, fresh, 250 grams (remove)
Beets, boiled, 250 grams (remove)
Pasta, cooked, 400 grams (remove)
Cheddar Cheese, 100 grams (remove)
*Pine Nuts, 2 tbsp (remove)
put the beetroot and asparagus on a baking tray and rub with about 1 tbsp of the pesto. Roast for until asparagus is cooked but still firm
Boil the pasta and add half the cheese to the pesto, whizzing it again.
Drain the pasta and toss with the pesto and the rest of the cheese crumbled in. Mix with the veg and serve garnished with basil.
Number of Servings: 4
Recipe submitted by SparkPeople user DEVAPES.