PASTA is the perfect ingredient for a quick and tasty supper.

Easy to make, there are endless ways you can transform this simple ingredient into a delicious meal that friends and family will love. 

Here are two of my favourite pasta recipes, which are simple to make and perfect for cooking in large batches.

And they are also ideal as freezer fillers. Simply under cook the pasta before freezing so as to avoid overly soggy pasta when reheating. 

INGREDIENTS
Serves two, 20 minutes, easy

For the pesto:
1 glove of garlic, peeled and chopped.
3 large handfuls of freshly washed rocket and spinach leaves.
40g pine nuts.
40g Parmesan.
150ml extra virgin olive oil.
Squeeze of lemon juice.
Salt and pepper to season.
For the pasta:
160g wholewheat pasta.
12 asparagus spears, sliced in half.
1 clove of garlic, peeled and chopped.
Drizzle of olive oil.
Handful of Parmesan, grated for serving (optional).

METHOD

To make the pesto, put the garlic, basil, pine nuts, olive oil and Parmesan into a food processor or blender. Give them a good blitz until it’s at the consistency you like. Add a squeeze of lemon juice and season with salt and pepper to taste. Put to one side.

Cook the pasta according to packet instructions. While the pasta is cooking, heat a drizzle of olive oil in a frying pan on a medium to high heat. Add the asparagus and garlic, and cook until the asparagus is tender, but not overcooked. Drain the pasta and toss through a couple of tablespoons of the pesto. Add the asparagus and sprinkle Parmesan cheese on top.

Rebecca Heslop is from Barningham, on the edge of Teesdale, and is a massive foodie fan, as can be seen on her food blog: infoodieheaven.wordpress.com.