4 cups semi-packed fresh basil
4 cloves garlic, roughly minced
¼ cup raw walnuts
1 large lemon, juiced
¼ cup Parmesan, grated
½ cup extra virgin olive oil
Pinch sea salt flakes
350g rigatoni, or short pasta of choice
2 Tbsp Staffords Mint Sauce
100g asparagus tips, blanched
100g shelled edamame beans, blanched
100g tenderstem broccoli, blanched
80g peas, blanched
2 spring onions, sliced
100g feta cheese, crumbled
1 cup mixed fresh herbs, mint, basil and dill work well
Salt and pepper, to taste
For the basil pesto:
Add the basil, garlic, walnuts, lemon juice, parmesan, and a pinch of salt to a food processor.
Blend until well combined. Stream in the olive oil and blend until smooth, scraping down sides as needed. Set aside in the fridge.
Bring a large pot of water to a boil and add a generous amount of salt.
Cook pasta according to package instructions. Then drain and set aside.
Drizzle with a little olive oil and toss to prevent sticking.
In a large bowl add the basil pesto and mint sauce. Mix.
Add the cooked pasta and vegetables.
Toss to combine. Taste to adjust seasoning.
Finally add the herbs and feta and gently mix.