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
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta
2
Have ready a bowl of ice water
3
Trim woody ends from asparagus
4
Cut asparagus stalks crosswise into 2-inch pieces, reserving tips
5
In a steamer set over boiling water steam stalks, covered, 4 minutes
6
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute
7
Immediately transfer asparagus to ice water to stop cooking
8
Drain asparagus well in a colander and pat dry
9
In a food processor pulse pine nuts and garlic with salt until finely chopped
10
Add asparagus and oil and pulse until asparagus is coarsely chopped
11
Transfer pesto to a large bowl and stir in Parmigiano-Reggiano
12
Cook pasta in boiling water until al dente
13
Reserve 1/3 cup pasta cooking water and drain pasta in a colander
14
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper
15
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta
16
Have ready a bowl of ice water
17
Trim woody ends from asparagus
18
Cut asparagus stalks crosswise into 2-inch pieces, reserving tips
19
In a steamer set over boiling water steam stalks, covered, 4 minutes
20
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute
21
Immediately transfer asparagus to ice water to stop cooking
22
In a food processor pulse pine nuts and garlic with salt until finely chopped
23
Add asparagus and oil and pulse until asparagus is coarsely chopped
24
Transfer pesto to a large bowl and stir in Parmigiano-Reggiano
25
Cook pasta in boiling water until al dente
26
Reserve 1/3 cup pasta cooking water and drain pasta in a colander
27
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper
28
Drain asparagus well in a colander and pat dry