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Spinach Pasta with Asparagus Pesto

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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

Details

Preparation

Step 1

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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