Gluten Free Bowties with Asparagus and Spinach Pesto

Method

1. In a pot, blanch asparagus in salted boiling water for 3 to 5mins until soft, remove and cool down.
2. Into a pot of boiling salted water, cook pasta according to packet directions.
3. Place half of blanched asparagus, basil, spinach, garlic, pine nuts, ricotta and small amount of oil into a food processor and blend until well combined. Add more oil if needed to combine.
4. Cut remaining blanched asparagus into 1 inch pieces.
5. Strain pasta and toss together with pesto and cut asparagus.
6. Season with salt and pepper.
7. Serve and enjoy with family and friends!