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

Ingredients

200 gm large asparagus spears

50 gm walnuts

I clove garlic grated

20 gm Grana Padano

1 tbsp olive oil

salt

pepper

200gm dried spaghetti

Method

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.

Written By
More from appetite

Halliday 2020 Wine Companion Awards

Every year James Halliday and his tasting panel look at over 9000...
Read More

1 Comment

Leave a Reply to Rebecca Thompspon Cancel reply

Your email address will not be published. Required fields are marked *