Description
A delicious pasta dish featuring fresh asparagus and a vibrant basil pesto.
Ingredients
Scale
- 12 oz Pasta (spaghetti or fettuccine)
- 1 lb Fresh Asparagus (Trimmed and cut into 2-inch pieces)
- 1 cup Fresh Basil Leaves (Packed)
- 1/2 cup Pine Nuts (Lightly toasted)
- 1/2 cup Olive Oil (Extra virgin)
- 1/4 cup Parmesan Cheese (Grated)
- 1 clove Garlic (Minced)
- 1 tbsp Lemon Juice (Freshly squeezed)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Cherry Tomatoes (Halved)
- 1/4 cup Parmesan Cheese (Shaved)
- 2 tbsp Fresh Basil (Chopped)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In the same pot, add the asparagus to boiling water for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking.
- In a blender or food processor, combine basil, pine nuts, olive oil, Parmesan, garlic, lemon juice, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat, combine the cooked pasta, asparagus, and pesto. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- Serve topped with cherry tomatoes, shaved Parmesan, and chopped basil.
Notes
- Use gluten-free pasta if desired.
- This recipe is quick to prepare and perfect for a light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Blending, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate