recipe of the month




  • 2 bunches asparagus, woody ends trimmed
  • 40g baby spinach leaves
  • 2 cloves garlic, crushed
  • 125ml freshly grated parmesan
  • 1/3 cup blanched almonds, lightly toasted
  • 5ml finely grated lemon zest
  • 1/3 cup olive oil
  • Sea salt and freshly ground black pepper
  • 30ml lemon juice
  • 3 disks of feta cheese
  • 1 packet penne pasta
  • 2 cups baby tomatoes, halved

METHODasparagus pesto pasta salad

  1. Blanche asparagus in a large saucepan of lightly salted boiling water, until bright green and tender but crisp.
  2. Rinse under cold running water until completely cool then drain well.
  3. Place half of the asparagus, spinach, garlic, parmesan, almonds, lemon zest and juice in a food processor and pulse until finely chopped with olive oil.
  4. Add the tomatoes, the boiled pasta the other half of the asparagus, cut into 5cm pieces, and the asparagus pesto and feta cheese and toss lightly and season.



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