80g mint, fresh, torn

250g ricotta
450g farfalle (pasta bows)
200g asparagus tips
25g parmesan cheese, plus extra to serve
Asparagus-pasta-with-mint-
pesto
Ingredients
Method
1. In a food processor, briefly whizz the mint leaves, ricotta and
grated Parmesan until you have a smooth green pesto. Season well.
2. Boil the pasta, dropping in the asparagus tips 2-3 mins before the
cooking time is up. When you drain the pasta, keep back a few tbsp
of the water, then return the pasta, asparagus and water to the
saucepan.
3. Quickly stir in the mint pesto, divide between 4 plates, then shave
over the remaining parmesan to serve.