Description
Spring Pesto Pasta with Asparagus beautifully captures the essence of spring with its vibrant colors and fresh flavors. This delightful dish features al dente pasta coated in a creamy homemade pesto, enriched by tender asparagus and toasted pine nuts. Perfect for a quick weeknight dinner or an elegant gathering, this recipe is sure to impress with its stunning presentation and delicious taste.
Ingredients
Scale
- 8 oz spaghetti (or your favorite pasta)
- 1 lb fresh asparagus
- 1/2 cup pine nuts (toasted)
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions.
- Trim asparagus and cut into bite-sized pieces; blanch in boiling water for about three minutes until bright green and tender-crisp.
- In a food processor, blend basil, toasted pine nuts, Parmesan, garlic, and lemon juice. Gradually add olive oil while pulsing until smooth.
- Drain the pasta (reserving some cooking water) and return it to the pot. Mix in blanched asparagus and pesto; toss gently to coat.
- Serve in bowls drizzled with extra olive oil and additional Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg