Asparagus

Beautiful fresh pesto enlivens this simple dish of ravioli, asparagus and cherry tomatoes.

Asparagus and cherry tomato pesto ravioli Recipe

Ingredients

500 grams ravioli (The Traditional Pasta Shop, Shop 3-4, Dairy Hall)
500 grams asparagus, woody ends removed and cut into 3cm lengths (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
2 cups cherry tomatoes (Tomato City, Stall 7, H Shed)
1 tbsp olive oil (Dianne’s Delights, Shop 43-46, Dairy Hall)
salt flakes and cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 cup pesto (see recipe below)

Method

Pesto (makes 1 cup)

2 cups fresh basil leaves (Green Leaf Produce, Stalls 39-42, H Shed)
⅓ cup pine nuts (53° East Nut Shop, Shop 6, F Shed)
½ cup freshly grated parmesan (Pavilion Select Produce, Shop 31-32 Dairy Hall)
½ cup extra-virgin olive oil (Dianne’s Delights, Shop 43-46, Dairy Hall)
3 garlic cloves, crushed (Fruit and Veg Supply, Stalls 21-25, H Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)

Whiz basil and pine nuts in a food processor until combined. Add garlic and whiz a few more times.

Keep the food processor running and slowly pour in olive oil in a fine stream. Add the parmesan and whiz until blended. Season to taste.