Asparagus, pea and walnut pesto

October 5, 2009

This pesto/puree is adapted from Heidi Swanson’s Asparagus puree from  Super Natural Cooking. See ‘Asparagus pesto’ recipe.

Ingredients: (serves 4-6)
1 bunch asparagus, trimmed and halved crosswise
2 cups peas (frozen or fresh)
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus extra for serving
1 cup roasted walnuts
1/4 cup extra-virgin olive oil, plus more to serve
Juice of 1/2 lemon
Maldon sea salt, to taste

250g dried spinach fettuccine
250g dried egg fettuccine

Asparagus, pea and walnut pesto
Bring a pot of water to the boil and salt. Add the asparagus and peas and cook for 2-3 minutes, until the spears and peas are bright green and just tender. Drain and transfer to a food processor.

Add the garlic, Parmesan and 3/4 cup of the walnuts. Puree and add the olive oil whilst the motor is running. You should have a smooth paste the consistency of pesto. Add more oil if necessary.  Add the lemon juice and salt to taste.

Bring a pot of water to the boil, add the pasta and cook until just tender. Drain and toss immediately with asparagus and pea pesto. Drizzle with olive oil and serve sprinkled with the remaining toasted walnuts and Parmesan.


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