This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette.

es

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.

    Advertisement
  • Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.

  • Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.

  • Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.

  • Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.

Cook's Note:

If using thin asparagus, cut each stalk crosswise in half. If using medium asparagus, cut stalks into 1 1/2-inch pieces.

Nutrition Facts

581 calories; protein 19.1g 38% DV; carbohydrates 89.8g 29% DV; fat 17.9g 28% DV; cholesterolmg; sodium 587.5mg 24% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2014
I needed a side for some steak and had defrosted noodles and asparagus. Buttered noodles sounded bland and we never finish our asparagus. I am not a huge fan of it. I thought about making a pesto and looked it up; I found this recipe. Well I made a few minor changes because I was missing a few ingredients and even then...it turned out great. The best part is that we actually ate the entire batch of asparagus I bought for once! Read More
(1)

Most helpful critical review

Rating: 3 stars
07/05/2016
I thought the pesto was a little bland would definitely add more garlic for flavor if I made it again. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/14/2014
I needed a side for some steak and had defrosted noodles and asparagus. Buttered noodles sounded bland and we never finish our asparagus. I am not a huge fan of it. I thought about making a pesto and looked it up; I found this recipe. Well I made a few minor changes because I was missing a few ingredients and even then...it turned out great. The best part is that we actually ate the entire batch of asparagus I bought for once! Read More
(1)
Rating: 5 stars
07/25/2018
Test review Read More
Rating: 3 stars
07/05/2016
I thought the pesto was a little bland would definitely add more garlic for flavor if I made it again. Read More
Advertisement
Rating: 4 stars
07/15/2014
I had a package of fresh asparagus that I had thrown in the freezer not knowing that it gets all mushy when you thaw it out. I hate to throw food away so I was looking for a recipe that I could use it in but didn't want to make soup because frankly it's just too darn hot outside for soup. I came upon this recipe which was perfect for my limp asparagus. I served this with shaved Pecorino-Romano cheese on top. A nice fresh flavorful summer pasta dish. Read More