ingredients

Tap an ingredient to tick it off as you go.

Pesto

• ✓3 cups baby spinach
• ✓1 cup fresh basil leaves
• ✓¾ cup Italian Pecorino Romano PDO, grated
• ✓⅔ cup nuts
• ✓2 garlic cloves, crushed
• ✓Juice of 1 lemon
• ✓⅔ cup olive oil
• ✓Pinch of salt and pepper

Salad

• ✓500g bow tie pasta
• ✓1 cup frozen peas, defrosted
• ✓10 asparagus spears, sliced into 1cm pieces
• ✓3 radishes, sliced SUPER thin
• ✓¼ cup semi sun-dried tomatoes, thinly sliced

method

Tap a number when you've finished that step.

1. 1

   Cook the pasta according to packet instructions. Drain and rinse under cold water.

2. 2

   Add all the pesto ingredients to a food processor and blitz until smooth.

3. 3

   Blanch the asparagus in boiling water for 1-2 minutes, then cool.

4. 4

   In a large bowl, toss the pasta with the pesto, peas, asparagus, radish and sun-dried tomatoes.

5. 5

   Serve with extra Pecorino on top.