Description
Experience the bright, herbaceous flavors of spring with a delightful bowl of asparagus pesto pasta, where fresh asparagus and creamy pesto unite.
Ingredients
Scale
- 1 lb asparagus (remove woody ends, chopped)
- ½ cup unsalted pistachio nuts
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup fresh parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove (optional)
- Salt and pepper, to taste
- 12 oz pasta of choice
Instructions
- Bring a small pot of salted water to a boil. Blanch chopped asparagus for 5 minutes, then rinse under cold water. Set tips aside for garnish.
- Boil large pot of salted water for pasta, cooking per package directions. Reserve 1 cup of pasta water, then drain.
- Add pistachios to a blender, blitz until finely chopped. Add asparagus, garlic, lemon juice, parsley, olive oil, salt, and pepper. Blend until smooth.
- Toss pasta with the pesto mixture, adding reserved pasta water gradually. Top with asparagus tips and lemon zest, then serve hot.
Notes
- Use fresh asparagus and herbs for maximum flavor.
- Store pesto in an airtight container with a layer of olive oil to prevent oxidation.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: asparagus pesto pasta, creamy pesto, spring pasta recipe