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Ingredients
275 g (10 oz) spaghetti
400 g (14 oz) new potatoes, cubed
225 g (8 oz) green beans, halved
120 g (4
1
/
2
oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black pepper
Pasta and Rice
Pesto Spaghetti Serves 4
Dish: large bowl
1. Place spaghetti in a large bowl, add 1 litre
(1
3
/
4
pt) of boiling water, cover and cook on
HIGH Micro for 9-10 mins. or until cooked.
Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6
tbsp) of water, and cook on HIGH Micro for
8 mins, add the green beans and cook for
a further 8 mins. or until tender.
3. Combine the spaghetti and vegetables
together with 4 tbsps of the liquid, from the
potatoes and beans.
4. Stir in the fresh pesto, season to taste and
serve drizzled with a little olive oil.
Ingredients
1 bunch asparagus (approx. 250 g / 9 oz)
450 ml (
3
/
4
pint) hot vegetable stock
35 g (1
1
/
2
oz) butter
2 leeks trimmed and finely sliced
200 g (7 oz) risotto rice
100 g (4 oz) frozen peas
Finely shredded zest and juice
1
/
2
lemon
Salt and pepper to taste
40 g (1
1
/
2
oz) fresh Parmesan cheese
10 g (
1
/
4
oz) fresh basil
Lemon and Asparagus Risotto Serves 4
Dish: small bowl + large bowl
1. Cut off asparagus tips with 2.5 cm (1”)
middle stem and cook with 30 ml (2 tbsp)
stock on HIGH Micro for 2 mins.
2. Chop remaining asparagus stems into
1 cm pieces and leave to one side.
3. Place leeks and 25g (1oz) butter in large
bowl and cook for 3 mins on HIGH Micro.
4. Add the rice to the leeks and cook on
HIGH Micro for 3 mins.
5. Stir in
3
/
4
pint hot vegetable stock and cook
on HIGH Micro for 5 mins. Add chopped
asparagus stems and cook on HIGH Micro
for 5 mins.
6. Stir in the peas, lemon zest and juice and
cook on HIGH Micro for 3 mins. Season.
7. Stir in the cooked asparagus tips, basil,
remaining butter and 25 g (1 oz) Parmesan
cheese and allow to heat through.
8. Serve in warmed bowls sprinkled with a
few whole basil leaves and the rest of the
Parmesan cheese.
PASTA AND RICE
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