Recipe
Asparagus Pesto Pasta
Time: About 15 minutes, plus time to boil water
Yield: 4 servings as a main course
| 1 pound penne or other tubular pasta 1 pound asparagus ¼ cup pine nuts 2 or 3 medium garlic cloves |
½ teaspoon salt ½ cup extra-virgin olive oil 2 ounces freshly grated Parmigiano-Reggiano (about ⅔ cup) |
In a 6- to 7-quart kettle bring about 5 quarts of salted water to a boil for pasta.
Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.
In a steamer set over boiling water steam stalks, covered, 4 minutes.
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano.
Cook pasta in boiling water until al dente. Reserve ⅓ cup pasta cooking water and drain pasta in a colander.
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
Adapted from Gourmet, April 1999