Pasta with asparagus pesto

Written by Veronica Lavenia

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

Serves 4

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

  1. 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.
  2. Blend the asparagus with basil, hazelnuts, oil, salt, and white pepper until a creamy coarse cream is obtained.
  3. Cook pasta, al dente, in boiling salted water. Season with asparagus pesto and a sprinkle of pepper.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate