Linguine With Asparagus Pesto
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch asparagus, pencil size
- 2cloves garlic, chopped
- 6tablespoons extra-virgin olive oil
- ½cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
- Juice and grated zest of 1 lemon
- Salt and ground black pepper
- 12ounces linguine
- 2tablespoons fresh oregano leaves
Nutritional analysis per serving (4 servings)
593 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 19 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add ½ cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
- Step 2
Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
- Step 3
Spoon ¼ cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.
Private Notes
Comments
I think it would be better if the asparagus spears were pan seared instead of boiled in the water. Gives the asparagus more flavor and texture
I've done this four times, real success everytime. But you end up with a bit of mess in the kitchen, surprisingly so for such a quick recipe. To save a bit of clearing and washing up: • fold in the lemon zest directly in the blender, low speed - no need for a separate bowl. • boil the pasta in a wide, thick pan and return it there after draining - no need for a skillet. • wizz that 1/4 cup of cooking water in the empty blender - it will help you to get the end of the pesto out.
Followed the directions and it turned out OK. Make sure you use plenty of asparagus to give it some flavour and a little colour. The fresh oregano is essential, so don't skimp on that, either.
Scrumptious! This was a big hit and a fun use for asparagus. I veganized it by substituting nutritional yeast for the cheese. Subbed red pepper flakes for black. I also added about a quarter cup of walnuts to make it a true pesto. I didn’t bother to sauté everything in the pan as listed in step three. I just made the pesto in the food processor and tossed it with cooked pasta/asparagus tips — worked like a charm.
I LOVE this recipe! And it freezes well so you can experience Spring whenever you want. I actually prefer this, surprisingly, without the cheese so the vegan version is great.
Pan seared the asparagus and topped the pasta with it, along with a dollop of ricotta and some sliced almonds. Delish.
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