Pasta with asparagus pesto
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
In this pesto sauce, traditional basil is replaced by a blend of asparagus, parsley, and mint, creating a softer flavor with a pleasant, refreshing note, making it perfect for dressing pasta. Blanched asparagus is blended with fresh herbs, pistachios, olive oil, and spices until smooth and then mixed with cooked pasta and freshly grated Parmesan. The flavor is extraordinary. Serve as a side dish with meat or seafood, or enjoy on its own with a glass of white wine.
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Recipe:
Blanch 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to ice water to cool; drain and pat dry, then coarsely chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 clove garlic, 1/2 teaspoon lemon zest, 1 teaspoon coarse salt, and freshly ground black pepper, to taste. Drizzle with 1/3 cup olive oil and pulse until smooth. Toss with 1 pound cooked pasta and 3/4 cup Parmesan, adding some of the pasta water if necessary if the sauce is too thick.
Recipes with similar ingredients: cavatappi pasta, asparagus, Parmesan cheese, lemon zest, pistachios, mint
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