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1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.
2 Toast pine nuts: While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.
Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.
3 Blanch asparagus: Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender.
Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.
4 Make asparagus pesto: Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor.
Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water.
Add the lemon juice and salt, taste and adjust seasoning.
Here's a trick that Heidi taught me. When emptying the food processor bowl of its contents, hold the bottom of the bowl with one hand with a finger in the center hole, holding the blade in place and keeping it from falling out.
5 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'll need more time for dried pasta and less for fresh.
This fresh pasta cooked up in no time at all.
Drain and toss immediately with 1 cup of the asparagus pesto.
Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.
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