Spring fresh asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
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A while ago I caught up with Heidi Swanson from 101 Cookbooks to try one of the recipes from her cookbook Super Natural Cooking.
“Straw and Hay Fettuccine Tangle, with Spring Asparagus Purée” is what Heidi calls this recipe in her book, an allusion to mixing pasta of different colors.
The asparagus pesto goes well with any pasta or even as a sauce for pizza or potatoes.
Asparagus pesto with pasta
ingredients
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1 bunch of asparagus spears (about 1 pound), trimmed of tough ends and halved crosswise
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3 handfuls of baby spinach leaves
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2 garlic cloves, peeled
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1 cup freshly grated parmesan cheese, plus more for sprinkling
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1 cup pine nuts
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1/4 cup extra virgin olive oil, plus more for sprinkling
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juice of 1/2 lemon
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1/2 teaspoon fine-grain sea salt
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8 ounces dried pasta or 12 ounces fresh -Linguini, Fettuccine, Spaghetti Mix spinach pasta with regular wheat pasta for a colorful mix.
special equipment
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food processor
method
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Boil 2 pots of water:
a large one for the pasta and a medium one for the asparagus.
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Roast pine nuts:
While the water is heating, place the pine nuts in a single layer in a large skillet. Heat over medium-high heat, stirring occasionally, until fragrant and lightly browned.
Remove the pine nuts from the pan and set aside. You’ll use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup for mixing all together.
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Blanch asparagus:
Salt the asparagus water and put the spears in the pan. Cook for just 2 or 3 minutes, until the stalks are light green and just barely tender.
Drain under cold water to stop cooking. Cut off the tips and set aside a few pieces of asparagus (cut diagonally about 1 inch from the end) to use as a garnish.
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Prepare asparagus pesto:
Place the asparagus, spinach, garlic, parmesan and 3/4 cup of the pine nuts in a food processor.
Blend and, with the engine running, drizzle in 1/4 cup olive oil until a paste forms. If too thick, thin with a little pasta water.
Add lemon juice and salt, taste and season.
Here’s a trick Heidi taught me. When emptying the contents of the food processor bowl, hold the bottom of the bowl with one hand with one finger in the center hole, hold the blade and prevent it from falling out.
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Make pasta, toss with pesto:
Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You need more time for dried noodles and less time for fresh ones.
This fresh pasta is prepared in no time at all.
Drain and immediately toss with 1 cup of asparagus pesto.
Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a sprinkling of parmesan and a light drizzle of olive oil.
