A creamy, healthy and seasonal pesto that goes perfectly with pasta al dente. You can replace or alternate with dried fruit at your disposal.
Pasta with Asparagus pesto: Ingredients
200 g (7 oz) asparagus
7 basil leaves
50 g (2 oz) toasted hazelnuts
80 ml (3 fl oz) extra virgin olive oil
Pinch of sea salt
White pepper, to taste
320 g (11¼ oz) short pasta
Pasta with Asparagus pesto: Method
- Clean asparagus, cut into cubes and cook for 2 minutes in boiling salted water. Drain and cool in a bowl containing icy water. Drop it again.
- Blend the asparagus with basil, hazelnuts, oil, salt, and white pepper until a creamy coarse cream is obtained.
- Cook pasta, al dente, in boiling salted water. Season with asparagus pesto and a sprinkle of pepper.