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Roast veg pasta with Cheshire pesto
- large bunch basil , leaves picked, keep the stalks
- 2 tbsp olive oil
- 2 garlic cloves
- 250g bundle asparagus , trimmed
- 250g pack cooked beetroot (not in vinegar)
- 400g pappardelle or your favourite long pasta
- 100g sharp Cheshire cheese , crumbled
- 2 tbsp pine nuts , toasted
Directions:View on BBC Good Food
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