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Recipe: Pasta with Asparagus Pesto

This is a new twist on pesto for all asparagus lovers Shell pasta can be substituted for orecchiette.

Pasta With Asparagus Pesto Ingredients

  • 2 tablespoons pine nuts

  • 1 cup water, or as needed

  • 1? pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces

  • cup packed fresh basil, divided

  • cup olive oil

  • 1 clove garlic, crushed

  • 1 teaspoon salt

  • teaspoon ground black pepper

  • ? cup grated Pecorino-Romano cheese, plus more for garnish

  • 1 (16 ounce) package orecchiette pasta

How to Make Pasta With Asparagus Pesto

  1. Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.

  2. Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.

  3. Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.

  4. Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.

  5. Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.

Pasta With Asparagus Pesto Nutritions

  • Calories: 581 calories

  • Carbohydrate: 89.8 g

  • Cholesterol:

  • Fat: 17.9 g

  • Fiber: 7.9 g

  • Protein: 19.1 g

  • SaturatedFat: 2.3 g

  • ServingSize:

  • Sodium: 587.5 mg

  • Sugar: 5.3 g

  • TransFat:

  • UnsaturatedFat:

Pasta With Asparagus Pesto Reviews

  • I needed a side for some steak and had defrosted noodles and asparagus. Buttered noodles sounded bland and we never finish our asparagus. I am not a huge fan of it. I thought about making a pesto and looked it up; I found this recipe. Well, I made a few minor changes because I was missing a few ingredients and even then...it turned out great. The best part is that we actually ate the entire batch of asparagus I bought for once

  • Test review

  • I had a package of fresh asparagus that I had thrown in the freezer, not knowing that it gets all mushy when you thaw it out. I hate to throw food away, so I was looking for a recipe that I could use it in, but didnt want to make soup, because frankly, its just too darn hot outside for soup. I came upon this recipe, which was perfect for my limp asparagus. I served this with shaved Pecorino-Romano cheese on top. A nice, fresh, flavorful summer pasta dish.

  • I thought the pesto was a little bland, would definitely add more garlic for flavor if I made it again.

Source: Pasta with Asparagus Pesto

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