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Macaroni with Asparagus, Broad Beans and Rocket Pesto

300 g Macaroni
200 g Broad beans
50 g Rocket
200 g Spinach; (blanched)
10 Basil leaves
1 tb Pine nuts
1 Clove garlic; crushed
2 tb Grated parmesan
Salt and pepper
100 ml Olive oil
Parmesan shavings


Blanch the broad beans in boiling water and remove the hard outer skins. In a food processor, place the rocket, spinach, basil, pine nuts, garlic and grated parmesan and start to whiz. Add the oil and season with salt and pepper.

Cook the macaroni in boiling salted water until tender. Strain and place into a saucepan. Add the broad beans and rocket pesto and stir gently until the macaroni is nicely coated.

Spoon the macaroni into the centre of the plate.

If there is any pesto left you can thin it with a little olive oil and drizzle around the macaroni. Top with parmesan shavings and serve immediately.


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