Aldo Zilli served up tasty fresh pasta kitara with asparagus, broad beans, pine nuts and pesto on John and Lisa’s Weekend Kitchen.

The ingredients for the pasta: 200g 00 grade pasta flour, 2 eggs and Pinch of salt.

For the sauce: Asparagus sliced finely, 25g Broad beans, 20g Parmesan cheese (grated), 25g Pine nuts (toasted), 10g Salt and pepper, 50g Pesto, 2 cloves Garlic, Lemon juice and zest, Red Chillies, 2 tbsp Butter, 10g Chopped parsley and Extra virgin oil 15ml.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.