Recipe by es
"This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette."
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water, or as needed
1 1/2 pounds
fresh asparagus, trimmed and cut into 1 1/2-inch pieces
packed fresh basil, divided
ground black pepper
grated Pecorino-Romano cheese, plus more for garnish
1 (16 ounce) package
I needed a side for some steak and had defrosted noodles and asparagus. Buttered noodles sounded bland and we never finish our asparagus. I am not a huge fan of it. I thought about making a pesto and looked it up; I found this recipe. Well, I made a few minor changes because I was missing a few ingredients and even then...it turned out great. The best part is that we actually ate the entire batch of asparagus I bought for once!
I had a package of fresh asparagus that I had thrown in the freezer, not knowing that it gets all mushy when you thaw it out. I hate to throw food away, so I was looking for a recipe that I could use it in, but didn't want to make soup, because frankly, it's just too darn hot outside for soup. I came upon this recipe, which was perfect for my limp asparagus. I served this with shaved Pecorino-Romano cheese on top. A nice, fresh, flavorful summer pasta dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Asparagus Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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