More 4 Photos

Pasta with Asparagus Pesto Recipe

Recipe by: es

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

Directions

1Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
2Pour 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.
3Blend 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.
4Bring 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.
5Slice 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.

Footnotes

Cook's Note:
If using thin asparagus, cut each stalk crosswise in half. If using medium asparagus, cut stalks into 1 1/2-inch pieces.

Ingredients

Nutrition

Amount per serving ( 5 total)

Based on a 2,000 calorie diet

4 Photos in the recipe

view all photos

You maybe like