Ingredients for Asparagus Pesto Pasta
- Fresh Asparagus
- Fresh Basil Leaves
- ½ cup grated Parmesan cheese
- Garlic Clove
- ½ cup pecans
- 3 tablespoons olive oil
- Spaghetti
How to Make Asparagus Pesto Pasta
- Cook pasta according to package directions. Reserve 1 tablespoon of pasta water before draining.
- While the pasta cooks, prepare the pesto: Combine 1 pound asparagus (trimmed and roughly chopped), 1 cup packed fresh basil leaves, ½ cup grated Parmesan cheese, 2 cloves garlic, ½ cup pecans (roughly chopped), and 2 tablespoons olive oil in a blender or food processor. Blend until smooth, adding a tablespoon or two of pasta water if needed to reach desired consistency.
- Drain the pasta and toss with 1 tablespoon olive oil.
- Add the asparagus pesto to the pasta and toss to coat evenly.
- Serve immediately and garnish with extra Parmesan cheese and/or fresh basil, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
15g
Carbs
16g
