| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Instructions
- Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.
Reviews
This was delicious. Instead of pasta I used spaghetti squash. The family lived it
I loved this recipe but I did change the herbs. That’s what’s nice about pesto, use what you have. I have a lot of fresh basil and pine nuts so I used them instead and it was delicious over tortelloni.
Good recipe for a surprisingly quick, healthy meal.