Green vegetable pasta with herb pesto

Asparagus recipes

Crisp asparagus with healthy creme fraiche mayonnaise

10 minutes

Asparagus, baby marrow and mushroom salad

Lemon-thyme poached chicken with harissa and tomato

50 minutes

Seared steak and asparagus salad with Chinese dressing

Mixed green salad with strawberry, honey and verjuice dressing

Avocado recipes

Fried halloumi and avo winter salad

15 minutes

Organic penne with asparagus carbonara

Macaroni with seared asparagus

15 minutes

Asparagus recipes

Red lettuce and rose petal salad

Fish recipes

Roast asparagus and hake

Name: Green vegetable pasta with herb pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: mix of asparagus, fine green beans and finger-sized baby marrows 400g,olive oil 2T,clove garlic, crushed 1,good quality vegetable or chicken stock 1/2cup,Sea salt and freshly ground black pepper ,thin pasta 400g,Walnuts, broken and roasted, for serving ,Pecorino romano, grated, for serving ,For the herb pesto: ,packed cup flat-leaf parsley (about 30 g) 1,packed cup basil leaves ( about 30 g) 1,clove garlic, crushed 1,sea salt and freshly ground black pepper ,olive oil 1/3cup,grated pecorino romano 80g

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g slim green asparagus, trimmed
4 portions filleted hake, about 600g
Olive oil
1/2 cup thick mayonnaise
1/2 cup freshly grated Parmesan
Sea salt and milled black pepper

Method

Moisten the asparagus and fish with olive oil and season. Arrange in a single layer on a baking pan lined with baking paper.

Mix the mayonnaise with the Parmesan and spread over the fish.

Roast in a fierce oven at 250ºC for 7 minutes or until the asparagus is tender-crisp and the fish just cooked.

Squeeze the lemon over the asparagus. Serve with steamed halved new potatoes.

Cook's note: you can use any sustainable white fish instead of hake.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers