Beth Galton
Hands-On Time
25 Mins
Total Time
35 Mins
Yield
Serves 4

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

/5
Reviews
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