Ham and asparagus pasta nests

1. 1

   To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2-3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes.

2. 2

   Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve.

3. 3

   To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2-3 minutes.

4. 4

   Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool.

5. 5

   Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1-2 minutes and then drain on a tea towel.

6. 6

   To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes.

7. 7

   Preheat the oven to 200C/180C Fan/Gas 6.

8. 8

   Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20-30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.