Pasta with Asparagus Pesto Recipe - Allrecipes.com
Pasta with Asparagus Pesto Recipe
  • READY IN 30 mins

Pasta with Asparagus Pesto

Recipe by  

"This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette."

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Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
  2. Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.
  3. Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.
  4. Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.
  5. Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If using thin asparagus, cut each stalk crosswise in half. If using medium asparagus, cut stalks into 1 1/2-inch pieces.
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Reviews More Reviews

Sep 14, 2014

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!

 
Jul 15, 2014

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.

 

4 Ratings

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Nutrition

  • Calories
  • 598 kcal
  • 30%
  • Carbohydrates
  • 89.8 g
  • 29%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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