Special Diet

Pasta with Asparagus, Beans and Pesto

cook 20 mins
  • 400 g (13 oz) short-shaped pasta
  • 200 g (7 oz) asparagus tips, halved
  • 200 g (7 oz) fine green beans, halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh or ready-made breadcrumbs
  • 6 tablespoons crème fraîche
  • 6 tablespoons ready-made pesto
  • 4 tablespoons Parmesan cheese, grated
  • salt and pepper
  • Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, adding the asparagus and beans for the last 2 minutes of the cooking time.
  • Heat the oil in a small frying pan and fry the breadcrumbs with a pinch of salt until golden.
  • Drain the pasta and vegetables, then return to the pan along with the crème fraiche, pesto and a generous grinding of pepper.
  • Serve in warmed bowls, scattered with the crispy breadcrumbs and freshly grated Parmesan.
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