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Spaghetti with asparagus and spinach pesto
Spaghetti with asparagus and spinach pesto
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Capers elevate the pesto spaghetti with tangy and salty flavors.
Ingredients:
  • 2 bunches asparagus, cut into 4cm pieces
  • 60g (2/3 cup) finely grated pecorino, plus extra, to serve
  • 20.00 ml baby capers
  • 1 lemon, rind finely grated, juiced
  • 1 large garlic clove, chopped
  • 45g (1/3 cup) walnuts, toasted
  • 100g baby spinach leaves
  • 36.40 gm extra virgin olive oil
  • 375g pkt wholegrain spaghetti
  • Fried baby capers, extra, to serve (optional)
Instructions:
  • Boil salted water in a large saucepan. Cook 1 bunch of asparagus for 3 minutes until tender. Use a slotted spoon to transfer asparagus to cold running water to refresh.
  • In a food processor, combine cooked asparagus, pecorino, capers, lemon rind, garlic, 1/4 cup walnuts, and 50g spinach. Pulse until finely chopped. While the processor is running, gradually pour in the lemon juice and oil until the mixture is smooth. Season to taste.
  • Cook the pasta in the pan along with the remaining asparagus for the last minute of cooking, until al dente. Reserve 1/2 cup of the cooking water before draining.
  • Combine the cooked pasta mixture and reserved cooking water in the saucepan. Mix in the pesto and remaining spinach. Toss together until well combined. Serve in bowls and top with the remaining walnuts, extra pecorino, and fried capers, if desired.

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