Spinach Pasta with Asparagus pesto

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salt and pepper

  • 1

    pound spinach fettuccine or spinach garganelli

  • 1/4

    cup pistachios or 3 tbsp. pine nuts

  • 1

    pound thin asparagus, coarsely chopped

  • 1

    cup loosely packed mixed fresh parsley, mint, and tarragon or basil

  • 1/4 - 1/3

    cup grated parmigiano-reggiano (about a handful)

  • 1/2

    lemon, juices

  • 1/3

    About 1/3 cup EVOO

Directions

1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. 2.While the pasta is working, in a small skillet, toast the pistachios (or pine nuts). 3.Using a food processor, puree the asparagus, herbs, cheese, nuts and lemon juice; season with salt and pepper. With the machine on, drizzle in about 1/4 cup EVOO; stream in a few more tbsp. EVOO as needed to form a smooth pesto. 4.In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1 to 2 minutes to coat.

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