Ingredients
Units
Scale
- 200 grams raw asparagus
- pinch salt
- pinch pepper
- 1 tbsp minced garlic
- 60 grams olive oil
- 25 grams basil
- 30 grams pistachios
Instructions
- Bring a pot full of water to a boil, we will need it for the asparagus heads.Start by cleaning the fresh asparagus: gently rinse them under running cool water. With a knife chop off the woody ends (about a couple of centimeters/1 inch) and the heads (set these aside and reserve for garnish). Then, with a vegetable peeler, peel the outer part away (but do not peel all the way up to the heads).
- Parboil the heads for 3 minutes or until they're tender but they still have the intense green color, set them aside. Then boil the rest of asparagus for 10 minutes
Note: do not waste the asparagus water! My mom always saves unsalted water from boiled veggies and gives it to flowers! It is an amazing source of vitamins for our plants! Or…drink it: it's an amazing diuretic! - In a food processor: blend all the ingredients except for the olive oil. Start pulsing and gradually add the oil until it's finely chopped or pureed
Make the pasta: bring a pot of water to a rolling boil, put some salt and your favorite pasta (spaghetti or linguine are the best option in this case, believe me!) in it and cook according to package instructions. Before draining, save some water. In a pan, sauté pesto and pasta together then add some pasta water to make it extremely creamy.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: Italian