Directions:
- In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
- Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.9 Kcal (2160 kJ) | ||
| Calories from fat | 393.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.69g | 67% | |
|---|---|---|---|
| Cholesterol | 12.76mg | 4% | |
| Sodium | 379.02mg | 16% | |
| Potassium | 285.76mg | 6% | |
| Total Carbs | 17.46g | 6% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 7.17g | 29% | |
| Protein | 12.75g | 26% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 2.8mg | 16% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 183.47 Kcal (768 kJ) | ||
| Calories from fat | 139.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 67% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 4% | |
| Sodium | 134.79mg | 16% | |
| Potassium | 101.63mg | 6% | |
| Total Carbs | 6.21g | 6% | |
| Sugars | 1.74g | 20% | |
| Dietary Fiber | 2.55g | 29% | |
| Protein | 4.53g | 26% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 1mg | 16% | |
| Calcium | 11.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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