Mint Pesto Asparagus Pasta

• mint↗великий пучок

  (about 80 g), leaves removed

• ricotta (can)↗250g g
• Parmesan↗25g g

  plus extra for serving

• farfalle↗400g g

  (pasta shape “bow‑tie”)

• asparagus↗200g g

  tips

Step-by-step instructions

1. 1

   In a food processor, quickly pulse the mint leaves, ricotta, and grated Parmesan until you obtain a smooth green pesto. Season to taste.

2. 2

   Cook the farfalle in salted water. 2–3 minutes before the pasta is done, add the asparagus tips so they stay crisp.

3. 3

   Drain the pasta, reserving 2–3 tablespoons of cooking water, then return the pasta and asparagus to the pot.

4. 4

   Add the mint pesto and, if needed, a splash of the reserved water, toss quickly so the sauce coats the pasta evenly.

5. 5

   Divide the dish among 4 plates, sprinkle with the remaining Parmesan and serve immediately.