Pasta With Asparagus Pesto
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Drain asparagus well in a colander and pat dry
2
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta
3
Have ready a bowl of ice water
4
Trim woody ends from asparagus
5
Cut asparagus stalks crosswise into 2-inch pieces, reserving tips
6
In a steamer set over boiling water steam stalks, covered, 4 minutes
7
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute
8
Immediately transfer asparagus to ice water to stop cooking
9
Drain asparagus well in a colander and pat dry
10
In a food processor pulse pine nuts and garlic with salt until finely chopped
11
Add asparagus and oil and pulse until asparagus is coarsely chopped
12
Transfer pesto to a large bowl and stir in Parmigiano-Reggiano
13
Cook pasta in boiling water until al dente
14
Reserve 1/3 cup pasta cooking water and drain pasta in a colander
15
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper
16
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta
17
Have ready a bowl of ice water
18
Trim woody ends from asparagus
19
Cut asparagus stalks crosswise into 2-inch pieces, reserving tips
20
In a steamer set over boiling water steam stalks, covered, 4 minutes
21
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute
22
Immediately transfer asparagus to ice water to stop cooking
23
In a food processor pulse pine nuts and garlic with salt until finely chopped
24
Add asparagus and oil and pulse until asparagus is coarsely chopped
25
Transfer pesto to a large bowl and stir in Parmigiano-Reggiano
26
Cook pasta in boiling water until al dente
27
Reserve 1/3 cup pasta cooking water and drain pasta in a colander
28
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper