Green Elbow Pasta

1 bunch of asparagus
grape seed oil

300g frozen green peas
½ cup of pesto (optional)
1 tablespoon plain flour
3-4 cups of milk
500 gram pasta
1 cup of ricotta cheese or cottage cheese

Method

1. Roughly chop the asparagus, leaving the tips whole. Set aside the asparagus tips. Put the asparagus stalks into the medium pan with 2 tablespoons of oil and the peas.

2. Add the flour stir for 30 seconds. Pour in the milk, ricotta and bring to the boil, then simmer. Put the pasta into the large pan, cover with boiling salted water and cook according to package instructions.

3. Using the immersion blender, purée the asparagus sauce until somewhat smooth. Turn the heat down to low, add the asparagus tips and simmer for a few more minutes.

4. Drain the pasta, reserving a cupful of starchy cooking water, and then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.