Pasta with asparagus pesto and roasted tomatoes
3 - 8
PersonalPoints™ per serving
For a more peppery taste, try baby rocket instead of baby spinach.
250 g, halved
Fresh lemon rind
1 tsp, finely grated
Baby spinach leaves
Dry wholemeal pasta
120 g, (spaghetti)
- Preheat oven to 180°C. Line a baking tray with baking paper. Place the tomato on the prepared tray and drizzle with oil. Bake for 12 minutes or until just softened.
- Meanwhile, cook the asparagus in a medium saucepan of boiling salted water for 2 minutes or until just tender. Refresh under cold running water. Drain. Remove tips, halve lengthways and reserve. Using a food processor, process the remaining asparagus, basil, lemon rind and half the spinach until finely chopped. Add the ricotta and lemon juice and process until well combined. Season with salt and pepper.
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to the pan. Add the asparagus pesto, reserved asparagus tips and remaining spinach and toss to coat.
- Divide the pasta between serving bowls and top with roasted tomato.