Spring Vegetable Pesto Pasta (Core) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Asparagus Pesto Pasta Ingredients:
8 cloves garlic |
1/2 cup pine nuts |
3/4 lb whole wheat egg noodles (original recipe called for penne or fusilli pasta) |
1 lb fresh asparagus spears, trimmed and cut into 2 pieces |
2 cups frozen peas, divided |
6 oz basil leaves, stems discareded (' 5 cups loosely packed) |
2 ounces 8 sprigs spearmint, stems discarded (' 1 cup loosely packed) |
1 oz freshly grated parmesan (1/2 - 3/4 cup, depending on the grater), divided |
1/4 cup extra-virgin olive oil |
1 freshly ground black pepper |
1 teaspoon salt, divided |
Directions:
1. Preheat oven to 300*F (while the pasta is cooking make the pesto)
2. Lightly brush or spray garlic and pine nuts with oil and roast on a baking sheet until nuts are golden brown and the garlic has softened, about 12 minutes
3. Boil pasta in a large pot and add the asparagus 2 minutes before the pasta is finished cooking
4. Once pasta is done scoop out a 1/2 cup of the cooking water and set aside, then add 1 1/2 cups of the frozen peas. Drain the pasta and vegetables immediately then return it all to the pot.
5. While the pasta is cooking, make the pesto: In a food processor pulse the garlic, pine nuts, basil, mint, 1/2 cup peas, 1/2 the Parmesan, & the oil until uniformly chopped. Season with salt and pepper. Use as much of the 1/2 cup of reserved pasta water as needed to stir into the pesto.
6. Toss the pasta and vegetables with the pesto. Serve immediately sprinkled with salt and the remaining Parmesan.
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