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Asparagus Pesto with Pasta
Asparagus Pesto with Pasta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Asparagus and Spinach Pesto Pasta: Blend asparagus, spinach, pine nuts, olive oil, and garlic for a fresh and vibrant pesto sauce served over fettuccine pasta.
Ingredients:
  • 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
  • 3 handfuls baby spinach leaves
  • 2 cloves garlic, peeled
  • 1 cup freshly grated Parmesan cheese, plus more for topping
  • 1 cup pine nuts
  • 1/4 cup extra-virgin olive oil, plus more for topping
  • Juice 1/2 lemon
  • 1/2 teaspoon fine-grain sea salt
  • 8 ounces dried pasta or 12 ounces fresh -linguini, fettuccine, spaghetti (Mix spinach pasta with regular wheat pasta for a medley of colors.)
Instructions:
  • Boil two pots of water: one large for the pasta and one medium for the asparagus until they reach a rolling boil.
  • Toast pine nuts: Place the pine nuts in a large skillet in a single layer over medium heat. Stir occasionally until fragrant and lightly browned. Remove from pan and set aside. Use 3/4 cup for the pesto paste and 1/4 cup whole.
  • To blanch the asparagus, season a pot of water with salt and add the asparagus spears. Cook for 2-3 minutes until they turn bright green and are slightly tender. Quickly cool them under running water to prevent further cooking. Set aside a few asparagus spears for garnish, cutting off the tips diagonally about an inch from the end.
  • Prepare asparagus pesto: Combine asparagus, spinach, garlic, Parmesan, and 3/4 cup of pine nuts in a food processor. Process while slowly adding 1/4 cup of olive oil until a smooth paste forms. Adjust consistency with pasta water if needed. Mix in lemon juice and salt to taste. Remember to hold the blade in place while emptying the food processor.
  • Cook the pasta until just tender according to the package directions, then drain and toss with 1 cup of asparagus pesto. Serve with remaining 1/4 cup toasted pine nuts, a sprinkle of Parmesan, and a drizzle of olive oil.

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