Roast veg pasta with Cheshire pesto

• basil↗large bunch

  leaves picked, keep the stalks

• olive oil↗2 tbsp tbsp
• garlic cloves↗2
• asparagus↗250g g

  trimmed

• pack cooked beetroot↗250g g

  (not in vinegar)

• pappardelle↗400g g

  or your favourite long pasta

• sharp Cheshire cheese↗100g g

  crumbled

• pine nut↗2 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins until the asparagus starts to caramelise and is cooked, but still firm.

2. 2

   Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.