Asparagus And Pistachio Pesto Pasta
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Trim the tough ends from the asparagus
2
Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve
3
Chop the remaining asparagus and place it in a food processor
4
Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice
5
Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup)
6
Season with salt and pepper
7
Pulse until the pesto comes together
8
Place in a small container and store in the refrigerator if not using immediately
9
To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl
10
Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces
11
Bring a large pot of water to a boil for the pasta and season with salt
12
Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes
13
Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto
14
Drain the pasta, peas and asparagus and add to the bowl
15
Toss 1 to 2 minutes to combine
16
Season with salt and pepper and garnish with the shaved cheese
17
Cook's Note: The pesto can be stored for up to 5 days in the refrigerator