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Pasta with Asparagus Pesto

Rated as 4 out of 5 Stars
0

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

30 m servings 581
Original recipe yields 4 servings

Directions

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  1. Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • 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


Per Serving: 581 calories; 17.9 89.8 19.1 0 587 Full nutrition

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Reviews

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Test review

I thought the pesto was a little bland, would definitely add more garlic for flavor if I made it again.

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 p...

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 coul...