| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 1 pound thin asparagus
- 1/4 cup fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
- 1/4 cup grated Parmigiano-Reggiano
- 3 to 4 tablespoons toasted pistachios
- 1 clove garlic, grated or made into a paste
- Juice of 1 lime or 1/2 lemon
- 1/3 to 1/2 cup EVOO
- Salt and freshly ground pepper
- 1 pound penne
- 1 cup fresh shelled peas or defrosted frozen organic peas
- Shaved Parmigiano-Reggiano, for garnish
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. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. 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. 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.
- 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. 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.
- Cook’s Note: The pesto can be stored for up to 5 days in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 25 g |
| Cholesterol | 6 mg |
| Sodium | 767 mg |
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 25 g |
| Cholesterol | 6 mg |
| Sodium | 767 mg |
Reviews
I can’t wait to make this! Asparagus is just coming into season. Yeah!!
This was delicious! Very fresh and a super fast dinner. I had the mint and basil in my garden so just cut a bit and went to town! Will definitely make again and for next summer will make it to serve cold and add some salmon to give it a little twist!
delicious , the only thing I changed was the pistachos for almonds, no that I do not like pistachios but I didn’t have them in that very moment so I used what I had. I will make them again and will change vegetable just to try. Thanks Rachel
Tried this with the Taragon and lime (vs the Basil and lemon and it was fantastic. Really fast and easy. When first made taste was good but very strong, after sitting in refrigerator for a day, flavors had combined even more and this dish was a HIT! Make sure you DO reserve the cooking water and use it as directed, it really works. Great dish!