Asparagus & pistachio pesto with fusilloni

Name: Asparagus & pistachio pesto with fusilloni
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 230 g pack asparagus, woody stems removed; 200 g No.1 Italian Fusilloni; 25 g pistachio kernels; 50 g pecorino, finely grated, plus extra to serve (optional); 1 small clove garlic, crushed; 20 g pack Cooks’ Ingredients Dill, leaves; 50 ml extra virgin olive oil; ½ lemon, juice

A quick pesto made with in-season asparagus and fragrant dill makes a fresh change to the norm. Tossed with chunky No.1 Fusilloni and asparagus tips, this a simple midweek meal you’ll turn to through the spring.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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230g pack asparagus, woody stems removed
200g No.1 Italian Fusilloni
25g pistachio kernels
50g pecorino, finely grated, plus extra to serve (optional)
1 small clove garlic, crushed
½ x 20g pack Cooks’ Ingredients Dill, leaves
50ml extra virgin olive oil
½ lemon, juice

Bring a large pan of salted water to a rolling boil. Blanch the asparagus for 3 minutes until just tender, then remove with kitchen tongs to a colander and immediately cool under running cold water. Drain briefly, then transfer to a chopping board. Cook the fusilloni in the asparagus water according to pack instructions.
Slice the tips off the asparagus and set aside. Roughly chop the stems and place into the bowl of a food processor with the pistachios, pecorino, garlic, dill, oil and lemon juice, then season. Blitz to a coarse paste.
Drain the pasta, then mix with the pesto and reserved asparagus tops. Divide between 2 warmed bowls and serve with an extra sprinkling of pecorino, if liked.