Macaroni with asparagus, broad beans and rocket pesto

Yield: 1 servings

Measure Ingredient
300 grams Macaroni
200 grams Broad beans
50 grams Rocket
200 grams Spinach; (blanched)
10 \N Basil leaves
1 tablespoon Pine nuts
1 \N Clove garlic; crushed
2 tablespoons Grated parmesan
\N \N Salt and pepper
100 millilitres Olive oil
\N \N Parmesan shavings

Blanch the broad beans in boiling water and remove the hard outer skins. In a food processor, place the rocket, spinach, basil, pine nuts, garlic and grated parmesan and start to whiz. Add the oil and season with salt and pepper.

Cook the macaroni in boiling salted water until tender. Strain and place into a saucepan. Add the broad beans and rocket pesto and stir gently until the macaroni is nicely coated.

Spoon the macaroni into the centre of the plate.

If there is any pesto left you can thin it with a little olive oil and drizzle around the macaroni. Top with parmesan shavings and serve immediately.

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Carlton Food Network

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