Rating: 3 stars
49 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 5
Kay Chun

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Credit: Beth Galton

Recipe Summary test

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the spaghetti according to the package directions until al dente. Drain.

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  • 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.

  • 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.

  • 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.

  • Tear the remaining basil leaves and add to the skillet, along with the pasta, Parmesan, pepper, and remaining salt. Toss well. Serve immediately.

Nutrition Facts

calcium 211mg; 542 calories; carbohydrates 85g; cholesterol 6mg; fat 14g; fiber 13g; iron 6mg; protein 21mg; saturated fat 3g; sodium 1129mg.
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