Asparagus pesto with fettucine

October 5, 2009

This pesto/puree is adapted from Heidi Swanson’s Super Natural Cooking, a book that’s been recommended and I’ve finally read and made many of Heidi’s recipes. If you’re not keen on garlic you can reduce or exclude. The pesto can easily be varied to include different vegetables, herbs and nuts. See ‘Asparagus, pea and walnut pesto‘ recipe.

Ingredients: (serves 4-6)
1 bunch asparagus, trimmed and halved crosswise
3 handfuls baby spinach
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus extra for serving
1 cup roasted pine nuts
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 pesto
Bring a pot of water to the boil and salt. Add the asparagus and cook for 2-3 minutes, until the spears are bright green and just tender. Drain and transfer to a food processor.

Add the spinach, garlic, Parmesan and 3/4 cup of the pine nuts. 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 pesto. Drizzle with olive oil and serve sprinkled with the remaining toasted pine nuts and Parmesan.

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