Creamy Pesto British Asparagus & Pea Mafaldine & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Boil a kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for an initial 7 min

Trim the woody ends off your British asparagus, then cut your asparagus into thirds

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Chop your basil finely, including the stalks

Peel and finely slice (don't chop!) your garlic

Add the chopped basil, sliced garlic and your pine nuts to a food processor and blitz until smooth

Tip: Don't have a food processor? Grind everything together in a pestle & mortar!

Add the juice of half the lemon[s], your grated Italian hard cheese, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt to the food processor and mix it all up – this is your homemade pesto

Once the pasta has been cooking for 7 min, add the chopped asparagus and your blanched peas to the pot and cook for a further 2-3 min or until the pasta is cooked with a slight bite and the asparagus is tender

Once cooked, drain and return to the pot, reserving a cup of the starchy pasta water

Add the homemade pesto to the pot with your soft cheese, vegetable stock mix and give everything a good mix up – this is your creamy pesto British asparagus & pea mafaldine

Cut the remaining lemon into 1 wedge per person

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!