Macaroni with Asparagus, Broad Beans And Rocket Pesto

Ready in 1 hour

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Ingredients

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

Original recipe makes 1

Servings  

Preparation

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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Calories Per Serving: 1606 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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