Ingredients
Asparagus Pesto
- 1 lb asparagus
- ½ cup pistachio nuts
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- ½ cup fresh parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove (optional)
- Salt, to taste
- Pepper, to taste
Pasta
- 12 oz pasta of choice (farfalle, penne, spaghetti, rigatoni, linguine)
- Salt, for pasta water
Instructions
- Prepare Asparagus: Bring a small pot of salted water to a boil. Chop the asparagus into small pieces, removing and discarding the fibrous ends. Blanch the asparagus in the boiling water for about 5 minutes until slightly tender. Drain and rinse under cold water to stop cooking. Set aside the asparagus tips for decoration.
- Cook Pasta: In a separate large pot of salted boiling water, cook the pasta according to package instructions. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Make Pesto: Add pistachios to a blender or food processor and blitz until ground. Then add the cooked asparagus, garlic, lemon juice, parsley leaves, olive oil, and a pinch of salt and pepper. Puree until smooth and season to taste.
- Toss Pasta with Pesto: Mix the drained pasta with the asparagus pesto. Toss well to combine, adding reserved pasta water as needed to achieve a silky, saucy texture.
- Plate and Garnish: Serve the pasta hot, garnished with the reserved asparagus tips and a sprinkle of lemon zest for added brightness.
Notes
- Note 1: Pistachio nuts can be substituted with other nuts such as pine nuts or walnuts based on preference or availability.
- Blanching asparagus brings out its vibrant color and tenderizes it without overcooking.
- Reserved pasta water helps to bind the pesto sauce with the pasta, giving it a smooth texture.
- Garlic is optional; omit if you prefer a milder pesto flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
