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Pasta with rocket pesto, roasted asparagus and seasonal greens

Prep Time:

15 minutes

Cook Time:

15 minutes




Main course

About the Recipe


For the pesto:

1 bag of rocket, washed

1 large handful of walnut halves

1 clove of garlic, peeled

squeeze of lemon juice

2 tbsp olive oil

5 tbsp water, more if required

100g pasta per person, I used gluten-free

1 bunch fresh asparagus, stalks trimmed/snapped to remove the woody part.

300g tender-stem broccoli, stalks trimmed.

250g French beans, trimmed.

This dish also works well with wilted spinach and pan-fried courgettes - use whatever green veg you have to hand!


Preheat oven to 180C.

Place the trimmed asparagus in a small roasting tin, drizzle with olive oil and season with freshly ground salt and pepper. Roast in the oven for about 15 minutes, until the stalks are tender and the heads are beginning to crisp, remove from the oven.

Place all the pesto ingredients in a blender, or use a stick blender. Blend until you have a thick, smooth, vibrant green paste, adding a dash more water if necessary.

Meanwhile cook the pasta according to instructions. Add the beans and broccoli to the pasta water for the last 3 minutes of cooking, or steam separately for 4 minutes until tender but with some bite remaining. Drain the pasta and vegetables, reserving a little cooking water.

Pour the pesto sauce onto the pasta and vegetables, mix well to coat the pasta, adding a dash of cooking water if needed. Serve topped with the roasted asparagus.

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