Asparagus Pesto with Pasta
- 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus more for topping
- Juice of 1/2 lemon
- 1/2 teaspoon fine-grain sea salt
- 8 ounces of dried pasta or 12 ounces fresh -linguini, fettuccini, spaghetti Mix spinach pasta with regular wheat pasta for a medley of colors.
- This recipe is vegetarian
- Produce
- 1 bunch asparagus spears (1 lb)
- Baby spinach, leaves (3 handfuls)
- Garlic (2 cloves)
- Lemon, Juice of (1/2)
- Pine nuts (1 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Sea salt, fine-grain (1/2 teaspoon)
- Pasta & Grains
- Pasta or, dried (8 ounces)
- Dairy
- Parmesan cheese (1 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published April 16, 2009 (3 years ago).
46 people saved this recipe.
