asparagus and walnut pesto pasta

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.

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