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Asparagus and Sundried Tomato pesto pasta

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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15 mins
Serves 4

350g Pasta
250g Pesto
1 Bunch on Asparagus sliced into 1/4
10-12 Sun Dried Tomatoes sliced
150g Cherry Bocconcini Balls
1 tbsp Pinenuts 
Extra sprinkle of Parmesan
Salt & Black Pepper to season
Mr Hugh's rapeseed oil 

A drizzle of Mr Hugh's Basil infused rapeseed oil

Start off by cooking your pasta in salted boiling water until al dente (9-10 mins)

(If toasting your pine nuts) lightly dry fry over low-medium heat until golden brown, shaking the pan occasionally. Pine nuts go from toasted to burnt extremely quickly so just be vigilant. 

Add a dash of Mr Hugh's to a pan and begin tp fry your Asparagus. When it just begins to char, add your Sun Dried Tomatoes and fry for a further minute or so just to soften.

By this point your Pasta will be cooked. Drain and empty into the pan with your Asparagus and Sun Dried Tomatoes. Stir in your Pesto, leftover Pine nuts and Bocconcini Balls. Serve with a sprinkle of Parmesan and a drizzle of Mr Hugh's basil infused rapeseed oil if desired. 

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