Ingredients
- 4 cupssemi-packed fresh basil (for the pesto)
- 4 clovesgarlic, roughly minced (for the pesto)
- ¼ cupraw walnuts (for the pesto)
- 1 largelemon, juiced (for the pesto)
- ¼ cupParmesan, grated (for the pesto)
- ½ cupextra virgin olive oil (for the pesto)
- Pinchsea salt flakes (for the pesto)
- 350 grigatoni, or short pasta of choice
- 2 TbspStaffords Mint Sauce
- 100 gasparagus tips, blanched
- 100 gshelled edamame beans, blanched
- 100 gtenderstem broccoli, blanched
- 80 gpeas, blanched
- 2spring onions, sliced
- 100 gfeta cheese, crumbled
- 1 cupmixed fresh herbs, mint, basil and dill work well
- To tastesalt and pepper
Made with Staffords
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Method
For the pesto, blend the basil, garlic, walnuts, lemon juice, Parmesan and a pinch of salt in a food processor until well combined. Stream in the olive oil and blend until smooth, scraping down the sides as needed. Set aside in the fridge.
Bring a large pot of generously salted water to the boil and cook the pasta according to the packet instructions. Drain, drizzle with a little olive oil and toss to prevent sticking.
In a large bowl, mix the basil pesto and mint sauce.
Add the cooked pasta, vegetables and spring onions and toss to combine. Taste and adjust the seasoning.
Finally, add the herbs and feta, gently mix and serve.
