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Asparagus Pesto Linguine
This Asparagus Pesto Linguine is what you've been waiting for! Who doesn't love pasta? Just add Violife Creamy Original & Violife Prosociano and enjoy!
Prep time20 minutes
Servings4
- 1 pack Violife Original flavour creamy
- 100 g Violife Prosociano, grated
- 1 pack linguine pasta
- 1 cup frozen peas
- 1 packet asparagus
- 2 zucchinis
- 2 garlic cloves
- 1 lemon
- 25 g basil
- 100 ml olive oil
- ½ tsp sea salt
- Handful of rocket
- basil
FOR THE PESTO:
- 50 g Violife Prosociano, grated
- Handful of basil
- 1 garlic clove
- 100 ml olive oil
- salt & pepper, to taste
- Preheat oven to 180°C.
- Slice courgettes in half-moons and place in a baking sheet with the asparagus.
- Sprinkle with olive oil, season with salt and pepper and bake for 20 minutes.
- Make pesto by adding all ingredients in the blender until mixture is creamy.
- Boil the linguine according to instructions on pack.
- At the very last minute add the frozen peas.
- Keep one cup of pasta water and then drain the pasta. Place the pasta in a large bowl.
- Add pesto, Violife Creamy Original, zucchinis and the pasta water and stir until pasta is well coated in sauce.
- Top with rocket, lemon zest and grated Violife Prosociano.
