Recipe by Tee Lee
Yum! Basil and cooked asparagus are blended into a tasty pesto, then served over pasta with asparagus tips. Great served with steaks or chicken or even as a meatless main dish. I think almonds, pine nuts or walnuts would be a good addition to the pesto. From "Sunset Magazine."
Top Review by cyaos
I don't know quite what I was expecting but unfortunately this was not it. I followed the recipe as written except I added some extra garlic and it just didn't have the taste or texture I was expecting. Mine came out almost neon green and even though we love aparagus it just didn't seem like a good meld to us with the rest of the ingredients. It is not something I would make again and I can't even think of any improvements. Thanks for posting and it was a fun recipe to try - it just wasn't for us.
- 2 lbs asparagus, tough ends removed and cut into 2-3 inch pieces
- 1 lb fettuccine (dry or fresh) or 1 lb linguine (dry or fresh)
- 6 tablespoons hot water (from pasta)
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 3 -4 garlic cloves, chopped
- 1⁄4 cup fresh basil leaf, coarsely chopped (or 2 Tablespoons dried basil)
- 1⁄4 cup parmesan cheese, grated
- salt and pepper
Directions See How It's Made
- Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
- Cook pasta according to directions on package.
- Place the cooked pasta and the tips of the asparagus in a large serving bowl.
- Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
- Whirl until smooth.
- Pour asparagus purée over pasta, add salt, pepper, and parmesan cheese.
- Mix well to combine.