It’s probably not a secret that asparagus and ricotta are two of my standout ingredients for spring and today we’re creating a quick pesto pasta with seasonal greens that really hits the spot…
INGREDIENTS
Pesto:
Rocket (watercress or basil also work)
Garlic
Parmigiano Reggiano (Pecorino or any rennet-free alternative also work)
Blanched almonds (cashews or pine nuts also work)
Extra-virgin olive oil
Whipped ricotta sauce:
Ricotta
Lemon juice
Spring vegetables:
Courgette
Asparagus
Spinach
Pasta and garnishes:
Ditaloni Rigati (I used this tube pasta but anything will work with this base from fusilli to rigatoni, or even spaghetti)
Watercress (extra rocket or basil leaves will also work)
TIPS & NOTES
Making pesto at home is so easy and you can be flexible on what you use, so long as you include a nut or seed, a herb or leaf, cheese, high-quality extra-virgin olive oil and garlic. Traditionally, this would be made in a mortar and pestle but I use a food processor with a pulsing action so I don’t be heat up the delicate, fragrant leaves.
I also recommend using a high-quality bronze die cut pasta so the sauce really clings to it and to make the pasta water starchy, because then it can be used to emulsify the sauce together.
Finally, you can also toast the almonds in a frying pan on a low heat and allow them to cool off before adding them to the pesto, which will release more flavour. I just wanted to keep this one a quick recipe!
Creamy Rocket & Almond Pesto Pasta with Spring Vegetables
An easy, fresh and delicious pasta dish with plenty of greens
Ingredients
- 200g of asparagus (remove the woody ends, discard and cut the stems into chunky slices)
- 1 courgette (cut into semi-circles of a medium thickness)
- 50g of spinach (roughly chopped)
- 1/2 a lemon
- 50g of ricotta cheese
- 25g of blanched almonds
- 30g of rocket
- 1 clove of garlic (peel removed)
- 30g of extra-virgin olive oil (+ a little extra for cooking and garnish)
- 25g of Parmigiano Reggiano (cut into rough chunks)
- A small handful (c.6g) of watercress (break apart the stems by hand)
- 180g of pasta
- Salt and pepper to taste
Directions
- Boil the kettle
- Add the rocket, garlic, most of the almonds (reserve c. 5g for garnish – roughly chopped or sliced), most of the Parmigiano Reggiano (again, reserve c.5g as a garnish) and extra virgin olive oil to the food processor with a little salt and pepper and pulse into a pesto – set this aside
- Whip the ricotta with the lemon’s juice and some salt and pepper in the food processor until it’s smooth and creamy
- Bring a saucepan of salted water (don’t over-fill it) to the boil and add the pasta – cook to al dente (if the pack instructions advise 10 minutes is ‘cooked’, go for 8) and reserve a cup of pasta water
- Over a medium heat, in a large, wide-based lidded pan, add the courgette and sauté without oil for 5 minutes until it sweats off some moisture and picks up colour, then add the asparagus, some salt and pepper and a drizzle of oil, toss together and sauté for another few minutes
- Add the spinach, reduce to a low heat and cover to steam for a minute
- Remove the lid, add the pasta, whipped ricotta and pesto and stir / toss together with a splash (or two… or three… of pasta water) until it reaches your desired consistency
- Serve topped with the watercress and the chopped almonds with the reserved Parmigiano Reggiano grated over (optional: add an extra drizzle of olive oil)
Let me know if you try this spring pesto pasta!
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