• 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