Asparagus Pasta with Mint Pesto

This is a very quick, fresh-tasting pasta dish...perfect for summer dining. While the pasta is cooking, you blend together the ingredients for the sauce. So in the time it takes to cook the pasta, it will be ready.

Asparagus Pasta with Mint Pesto (based on a recipe from BBC Good Food Vegetarian Magazine - Summer 2010)

400 g farfalle (bowtie pasta)
85 g fresh mint leaves (I used a 30 g package)
250 g ricotta
25 g parmesan cheese (plus extra, to serve)
200g asparagus, woody ends removed and cut into 3-4 cm pieces

* Boil the pasta in salted water, dropping in the asparagus pieces 3 minutes before the cooking time is up. While the pasta is cooking, blend together the ricotta, parmesan, mint leaves and 2 tablespoons of pasta cooking water until smooth. Season the pesto with salt and pepper. When the pasta and asparagus are cooked, drain, and return to the cooking pot. Pour sauce over the pasta,mix thoroughly and serve.