Pasta with Asparagus Pesto recipe

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Ingredients

2 tablespoons pine nuts
1 cup water, or as needed
1 ½ pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
¾ cup packed fresh basil, divided
¼ cup olive oil
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
⅓ cup grated Pecorino-Romano cheese, plus more for garnish
1 (16 ounce) package orecchiette pasta

Nutrition Info

581 calories
carbohydrate: 89.8 g
cholesterol: : -
fat: 17.9 g
fiber: 7.9 g
protein: 19.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 587.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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