Green Spaghetti with Asparagus and Pine Nut Pesto
Pasta and Pizza • European
Description
Green spaghetti with asparagus and pine nut pesto
Ingredients
- Asparagus 20 oz
- Fresh basil leaves 1½ cups
- Garlic 2 cloves
- Pistachios 1 cup
- Grated Pecorino Pepato Cheese 5 oz
- Olive Oil ¼ cup
- Lemon ½ piece
- Coarse Salt to taste
- Spaghetti 10 oz
Step-by-Step Guide
Step 1
Cut the asparagus into small pieces.
Step 2
Heat a skillet over medium heat and toast the pine nuts until golden brown. Let cool.
Step 3
Bring two pots of salted water to a boil. In one, cook the pasta until al dente, and in the other, cook the asparagus for about 2–3 minutes until bright green but tender. Quickly rinse the asparagus under cold water and transfer to a bowl.
Step 4
In a blender, combine the asparagus, spinach leaves, minced garlic, Parmesan, and ¾ cup of pine nuts. Blend until smooth, adding olive oil. If the pesto is too thick, add a little pasta water to reach your desired consistency. Add lemon juice, and season with salt and pepper.
Step 5
Once the pasta is cooked, drain it immediately and toss with 1 cup of the prepared pesto.
Step 6
Serve, garnished with the remaining pine nuts and a drizzle of good olive oil.
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