Photo: Eaters Collective
Roast veg pasta with Cheshire pesto
8 ingredients
5 min + 10 min
Serves 4
openrecipes
A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside
Estimated Nutrition (whole recipe, rough)
678
Calories
22g
Protein
44g
Fat
54g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- large bunch basil , leaves picked, keep the stalks
- 2 tbsp olive oil
- 2 garlic cloves
- 250g bundle asparagus , trimmed
- 250g pack cooked beetroot (not in vinegar)
- 400g pappardelle or your favourite long pasta
- 100g sharp Cheshire cheese , crumbled
- 2 tbsp pine nuts , toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes