Spinach Pasta With Asparagus Pesto

Spinach Pasta With Asparagus Pesto
Beth Galton
Whip up this pesto in the food processor using blanched asparagus, garlic, basil, and pine nuts.

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Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1
pound
spinach spaghetti
1/2
pound
green asparagus, peeled and trimmed
1
clove garlic, peeled and smashed
1/2
cup
fresh basil leaves
1
ounce
pine nuts (2 tablespoons)
1
teaspoon
salt
2
tablespoons
olive oil
1
shallot, thinly sliced
1
cup
chicken broth
1
ounce
Parmesan, freshly grated (about 1/4 cup)
1/8
teaspoon
freshly ground pepper

Directions

  1. Cook the spaghetti according to the package directions until al dente. Drain.
  2. Meanwhile, place the asparagus in a pot of lightly salted boiling water. Cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop cooking.
  3. Cut the spears in half. Roughly chop the stalk bottoms; cut tops into 1-inch pieces. In a food processor, combine the bottoms, garlic, ¼ cup basil, pine nuts, and ½ teaspoon salt. With the motor running, add 1 tablespoon oil and process until finely chopped.
  4. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the shallot; cook until softened, 4 to 5 minutes. Add the asparagus mixture and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus tops and bring to a boil. Reduce heat and simmer until liquid is thickened, about 5 minutes.
  5. Tear the remaining basil leaves and add to the skillet, along with the pasta, Parmesan, pepper, and remaining salt. Toss well. Serve immediately.
Kay Chun
May 2002

Nutritional Information

  • Per Serving
  • Calories 542
  • Calcium 211 mg
  • Carbohydrate 85 g
  • Cholesterol 6 mg
  • Fat 14 g
  • Fiber 13 g
  • Iron 6 mg
  • Protein 21 mg
  • Sat Fat 3 g
  • Sodium 1129 mg
What does this mean? See Nutrition 101.

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