Spinach Pasta with Asparagus Pesto

Spinach Pasta with Asparagus Pesto

Photo by Angela C.

  • Prep Time


  • Total Time


  • Servings



  • Salt and pepper

  • 1

    pound spinach fettuccine or spinach garganelli

  • ¼

    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

  • ¼-⅓

    cup grated Parmigiano Reggiano cheese (about a handful)

  • ½

    lemon, juiced

  • About ⅓ cup extra virgin olive oil


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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