Filini pasta with asparagus, peas and wild garlic pesto
- April 2014
- Serves 4
- Hands-on time 35 min
Debbie Major’s wild garlic pesto is a winner with any pasta dish. This recipe is made with seasonal spring asparagus and peas.
- Vegetarian recipes
- 20.3g (8.3g saturated)
- 51.4g (4.7g sugars)
This makes about 700g of pesto but it’s not worth making in small batches. Put it in ice cube trays and freeze, then transfer to resealable plastic bags. One cube is about 1 tbsp. Alternatively, store leftovers in a jar in the fridge for 2-3 weeks. Pour a thin layer of olive oil on top before sealing.
Filini is a type of long, thin flat pasta. If you can’t get hold of any, you can use the same amount of linguini or tagliarini.
To quickly and evenly slice leaves such as wild garlic or spinach, neatly layer up a stack of leaves – as many as you can control with your cutting hand – on the chopping board, then slice them all at the same time.
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