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Asparagus Pesto Pasta

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Recipe

There are so many kinds of pesto, basil, sun-dried tomatoes, cilantro... how about some freshly home-made asparagus pesto, the refreshing and tasty flavor is a perfect sauce to toss with some pasta.

 

Yield

6 servings

Prep

10 min

Cook

28 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
1 pound asparagus
tough ends removed and halved crosswise, about 1 pound
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3 cups baby spinach
about 3 handful
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3 cloves garlic
or to taste, peeled
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1 cup Parmesan cheese
plus extra to serve
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1 cup pine nuts
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4 tablespoons olive oil, extra-virgin
plus more to serve
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½ lemon
juice, freshly squeezed, or to taste
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salt
to taste
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8 ounces pasta
dry
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Ingredients

Amount Measure Ingredient Features
1 bunch asparagus
tough ends removed and halved crosswise, about 1 pound
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7.1E+2 ml baby spinach
about 3 handful
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3 cloves garlic
or to taste, peeled
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237 ml Parmesan cheese
plus extra to serve
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237 ml pine nuts
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6E+1 ml olive oil, extra-virgin
plus more to serve
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0.5 each lemon
juice, freshly squeezed, or to taste
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1 x salt
to taste
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231.2 ml/g pasta
dry
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Directions

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

Meanwhile arrange the pine nuts in a single layer in a large skillet.

Heat on medium heat, stirring a few times, until fragrant and lightly browned.

Remove the pine nuts from pan and set aside. You will use ¾ cup of the pine nuts for the pesto and ¼ cup whole nuts to stir in.

Salt the asparagus water and drop the asparagus into the pan.

Cook for only 3 minutes, until the spears are bright green and barely tender. Drain under the cold water to stop the cooking.

Cut the tips off, and set aside, diagonally cut several of the asparagus about an inch from the end for garnish.

Place the asparagus, spinach, garlic, parmesan cheese, and ¾ cup of the pine nuts to a food processor.

Purée and, with the motor running, drizzle in the 4 tablespoons of olive oil until a reasonably smooth paste forms.

If seems thick, add a bit of the pasta water. Mix in the lemon juice and salt to taste.

When the pastas are cooked, drain and toss right away with 1 cup of the asparagus pesto.

Sprinkle the remaining ¼ cup toasted pine nuts, Parmesan cheese, and drizzle a little olive oil. Serve and enjoy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 46457% from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 260mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 33g
Vitamin A 13% Vitamin C 13%
Calcium 22% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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