Rotelline Pasta

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    A refreshing pasta dish ready in minutes for you to enjoy with all of the family.
    Rotelline Pasta
    Serves 4  
    Preparation time: 10 minutes
    Cooking time: 15-20 minutes

    • 100g pine nuts
    • 1 clove of garlic, peeled and crushed
    • 1 large bunch of basil, chopped
    • 4 tbsp extra virgin olive oil
    • 100g Parmesan, grated
    • Salt and pepper
    • 150g asparagus, tough ends removed
    • 200g broad beans, podded (approx. 400g un-podded)
    • 400g Rotelline pasta

    How to make Rotelline Pasta

    1. To make the pesto, smash the pine nuts, garlic and basil in a pestle and mortar, then add the oil and Parmesan, season with salt and pepper, and set aside. OR blend in a food processer.
    2. Cut the tips off the asparagus and slice the rest.
    3. In a medium sized pan of boiling salted water blanch the broad beans and asparagus for 2 minutes, then drain and refresh under cold running water. Squeeze the beans out of their shells and set aside with the asparagus.
    4. In a large pan of salted boiling water, cook the pasta to the packet’s instructions. At the last minute add the asparagus and broad beans, then drain and place in a large bowl.
    5. Mix in the pesto and divide between 4 warm bowls and serve.

    This recipe was provided by
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