Spinach Pasta with Asparagus Pesto

Photo by Angela C.

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 tablespoons pine nuts

  • 1

    pound thin asparagus, coarsely chopped

  • 1

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

  • 1/4-1/3

    cup grated Parmigiano Reggiano cheese (about a handful)

  • 1/2

    lemon, juiced

  • 1/3

    About 1/3 cup extra virgin olive oil

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1 cup of the starchy cooking water. While the pasta is working, in a small skillet, toast the pistachios (or pine nuts). 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 tablespoons EVOO, as needed, to form a smooth pesto. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.

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