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Spinach Pasta With Asparagus Pesto

Spinach Pasta With Asparagus Pesto
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2002

Nutritional Information

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

Quick Tip

Chicken broth in glass measuring cup
To make this pasta vegetarian without watering down the flavor, use vegetable (rather than chicken) broth.

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