Asparagus and Pistachio Pesto Pasta

Name: Asparagus and Pistachio Pesto Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams thin asparagus; 1 clove garlic, grated or made into a paste; 72 milliliters EVOO; 15 grams fresh flat-leaf parsley leaves; 11 grams fresh mint leaves; 11 grams fresh mint leaves; 13 grams fresh tarragon leaves or 1/2 cup fresh basil leaves; 13 grams fresh tarragon leaves or 1/2 cup fresh basil leaves; 1 Juice of lime or 1/2 lemon; 25 grams grated Parmigiano-Reggiano; 4 servings Shaved Parmigiano-Reggiano, for garnish; 145 grams fresh shelled peas or defrosted frozen organic peas; 145 grams fresh shelled peas or defrosted frozen organic peas; 145 grams fresh shelled peas or defrosted frozen organic peas; 454 grams penne; 3 Tbsps toasted pistachios; 4 servings Salt and freshly ground pepper

Asparagus and Pistachio Pesto Pasta might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 34g of protein, 32g of fat, and a total of 821 calories. This recipe serves 4. If you have parmigiano-reggiano, made into a paste, evoo, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. If you like this recipe, take a look at these similar recipes: Asparagus and Pistachio Pesto Pasta, Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta, and Dinner Tonight: Pistachio Asparagus Pesto on Linguine.

Instructions

Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor.

Ingredients you will need

Asparagus

Water

Equipment you will use

Food Processor

Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice.

Ingredients you will need

Lime Juice

Pistachio Nuts

Tarragon

Parsley

Cheese

Garlic

Mint

Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together.

Ingredients you will need

Salt And Pepper

Pesto

Extra Virgin Olive Oil

Place in a small container and store in the refrigerator if not using immediately.

To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.

Ingredients you will need

Asparagus

Pesto

Equipment you will use

Bowl

Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto.

Ingredients you will need

Asparagus

Pasta

Pesto

Water

Peas

Salt

Equipment you will use

Bowl

Pot

Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.

Ingredients you will need

Salt And Pepper

Asparagus

Cheese

Pasta

Peas

Equipment you will use

Bowl

Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.

Ingredients you will need

Pesto