Asparagus Pesto Pasta
By: Sara Trezzi on gatheringdreams.com
If you are a pesto lover looking for a spring twist on the classic recipe, this creamy and lemony asparagus pesto pasta is for you. Made with fresh asparagus, pistachio nuts, parsley, and a hint of lemon, this quick and easy mouthwatering spring meal is going to become your new favorite.
Bring a small pot of salted water to a boil.
Chop the asparagus into small bits, making sure to remove and discard the fibrous ends if needed. Wash them, and blanch them in the boiling water for about 5 minutes until slightly tender. Drain the asparagus and rinse them under cold water to stop them from cooking. Set the asparagus tips aside as we will use them for decoration.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instruction. Reserve about 1 cup of the pasta cooking water.
Add the pistachios (or nut of your choice) to your blender or food processor and blitz.
Then add the cooked asparagus, garlic, lemon juice, parsley leaves, olive oil, a pinch of salt and pepper. Puree until smooth. Taste and adjust seasoning.
Once the pasta is cooked, drain it and mix it with the asparagus pesto. Toss well until combined. Add some of the cooking water to the pasta to make the pasta silky and saucy. Plate the pasta, add the asparagus tips you kept on the side, sprinkle with lemon zest, and serve while hot.
Note 1: Make sure to use unsalted raw pistachios. If you don’t have pistachios, you can use other nuts like cashews, pine nuts, almonds.
Note 2: If you are a cheese lover, you can add 1/2 cup (40 grams) of parmesan for a more cheese flavor (real parmesan or vegan). But you’ll lose some of the lemony asparagus taste.
Note 3: This pesto is great with hot and cold pasta, stirred through risotto or soups, thinned with a bit of water as a salad dressing, or spread on bruschetta, sandwich, or toast. It’s also delicious as a dip with some bread, oatcakes, or crunchy raw veggies.
Storage: You can keep the asparagus pesto in a glass jar or airtight container in the fridge for up to 3 days. Or in the freezer for up to 3 months.
Ingredients
Directions
Bring a small pot of salted water to a boil.
Chop the asparagus into small bits, making sure to remove and discard the fibrous ends if needed. Wash them, and blanch them in the boiling water for about 5 minutes until slightly tender. Drain the asparagus and rinse them under cold water to stop them from cooking. Set the asparagus tips aside as we will use them for decoration.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instruction. Reserve about 1 cup of the pasta cooking water.
Add the pistachios (or nut of your choice) to your blender or food processor and blitz.
Then add the cooked asparagus, garlic, lemon juice, parsley leaves, olive oil, a pinch of salt and pepper. Puree until smooth. Taste and adjust seasoning.
Once the pasta is cooked, drain it and mix it with the asparagus pesto. Toss well until combined. Add some of the cooking water to the pasta to make the pasta silky and saucy. Plate the pasta, add the asparagus tips you kept on the side, sprinkle with lemon zest, and serve while hot.
Note 1: Make sure to use unsalted raw pistachios. If you don’t have pistachios, you can use other nuts like cashews, pine nuts, almonds.
Note 2: If you are a cheese lover, you can add 1/2 cup (40 grams) of parmesan for a more cheese flavor (real parmesan or vegan). But you’ll lose some of the lemony asparagus taste.
Note 3: This pesto is great with hot and cold pasta, stirred through risotto or soups, thinned with a bit of water as a salad dressing, or spread on bruschetta, sandwich, or toast. It’s also delicious as a dip with some bread, oatcakes, or crunchy raw veggies.
Storage: You can keep the asparagus pesto in a glass jar or airtight container in the fridge for up to 3 days. Or in the freezer for up to 3 months.