Asparagus Pesto Pasta
A creamy and lemony twist on classic pesto, featuring fresh asparagus and pistachio nuts for a delightful spring meal.
Ingredients
- 1 lb asparagus
- 1/2 cup pistachio nuts see note 1
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest from 1 lemon
- 1/2 cup fresh parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 clove garlic small, optional
- to taste salt
- to taste pepper
- 12 oz pasta of choice farfalle, penne, spaghetti, rigatoni, linguine
Instructions
- Bring a small pot of salted water to a boil.
- Chop the asparagus into small bits, discarding the fibrous ends. Blanch them in the boiling water for about 5 minutes until slightly tender and then rinse under cold water.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, reserving about 1 cup of the cooking water.
- Add the pistachios to your blender and blitz.
- Add the cooked asparagus, garlic, lemon juice, parsley, olive oil, salt, and pepper. Puree until smooth and adjust seasoning.
- Once the pasta is cooked, drain it and mix with the asparagus pesto, adding some reserved cooking water to create a silky sauce.
Notes
This creamy and lemony asparagus pesto pasta is a quick and easy spring meal that's sure to become a favorite.