asparagus pesto
asparagus pesto

Asparagus Pesto Linguine

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October 22, 2019

Directions

Preheat oven to 180°C.

Slice courgettes in half-moons and place in a baking sheet with the asparagus.

Sprinkle with olive oil, season with salt and pepper and bake for 20 minutes.

Make pesto by adding all ingredients in the blender until mixture is creamy.

Boil the linguine according to instructions on pack.

At the very last minute add the frozen peas.

Keep one cup of pasta water and then drain the pasta. Place the pasta in a large bowl.

Add pesto, Violife Creamy Original, zucchinis and the pasta water and stir until pasta is well coated in sauce.

Top with rocket, lemon zest and grated Violife Prosociano.

made with love using

Violife Creamy OriginalViolife Prosociano

 

 

 

 

Ingredients

PREP TIME: minutes 40 mins

SERVES: 4

1 pack Violife Creamy Original

100g Violife Prosociano, grated

1 pack linguine pasta

1 cup frozen peas

1 packet asparagus

2 zucchinis

2 garlic cloves

1 lemon

25g basil

100ml olive oil

½ tsp sea salt

Handful of rocket

Basil

For the pesto:

50g Violife Prosociano, grated

Handful of basil

1 garlic clove

100ml olive oil

salt & pepper, to taste

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