Asparagus is the poster child (vegetable) for spring. It is all about new life, and freshness, and greenness, and it’s delicious.
This recipe serves 2 with left over pesto that will keep in the fridge for a few days or is great as a dip.
prep time: 10 minutes
cooking time: 10 minutes
200 gm large asparagus spears
50 gm walnuts
I clove garlic grated
20 gm Grana Padano
1 tbsp olive oil
200gm dried spaghetti
Blanch the asparagus for 2 mins, then refresh in cold water.
Blitz all of the ingredients except the pasta in a food processor or with a stick blender until it reaches a smooth creamy consistency.
Bring a large pot of water to the boil. Cook dried spaghetti according to instructions. Drain and return to pot. Add 4 tablespoons of pesto and toss through.
Serve immediately with extra cheese if desired.