Green Vegetable Pasta with Mint Pesto
Ingredients
Preparation steps
Cook the pasta in salted water until al dente.
Peel bottom third of the asparagus and cut any woody ends. Rinse and peel the beans and snow peas. Cut the beans and the asparagus into 3-4 cm (approximately 1 1/2-inch) long pieces and cut snow peas into strips. Boil asparagus in salted water until al dente, about 6 minutes. Blanch beans about 4 minutes and the cook snow peas for 1 minute. Rinse and drain.
For the pesto, toast almonds in a hot pan until fragrant, then allow to cool. Rinse the mint, shake dry, pluck off the leaves and set aside some for garnish. Rinse the lemon in hot water, wipe dry and zest the peel. Squeeze out the juice. Peel garlic and puree with mint, almonds, lemon juice, Parmesan and 2-3 tablespoons oil. As required, blend in additional oil. Season with salt, pepper and lemon juice. Drain pasta and vegetables, mix together with the pesto and sprinkle with the lemon zest. Serve garnished with mint.
