Here is an alternative way to make a delicious pesto using fresh baby spinach and blanched asparagus when fresh basil is not available. The vegetables are blended together with traditional pesto ingredients such as pecorino romano cheese, garlic, extra virgin olive oil, toasted pine nuts and a touch of lemon juice to balance flavors and maintain the beautiful bright green color.
Recipe:
- 1 (16 oz) package of twisted tubular pasta such as casarecce, gemelli
- 1 cup spinach/asparagus pesto – see recipe below
- 1/2 cup reserved blanched asparagus
- 1/2 cup frozen tiny peas, thawed
- grated pecorino Romano cheese for tossing with pasta
- extra virgin olive oil..for drizzling over the cooked pasta.
- toasted pine nuts
Pesto Sauce Recipe:
- 2 cups fresh spinach leaves
- 1 lb fresh asparagus, trimmed, cut into diagonal strips and blanched for 2 minutes, drain asparagus and reserve 1/2 cup of the cooked asparagus for combining with the pasta.
- 1/2 cup pecorino romano cheese
- 2 garlic cloves
- 2 -3 tbsps pine nuts
- salt/pepper to taste
- juice from 1/2 lemon
- 1/4-1/2 cup extra virgin olive oil
Place all ingredients except oil into food processor; begin blending ingredients and add the oil in a slow stream until the mixture becomes smooth.. taste pesto and adjust for seasoning. Can be stored in glass or plastic containers in your refrigerator for 4-5 days and freezer for a few months.
Pasta Assembly:
- Bring six quarts of water to a boil and add enough salt so it tastes like the sea. ( about 2 tbsps)
- Cook the pasta in the boiling water until al dente, and drain, reserving 1-2 cups of the pasta’s cooking water.
- Transfer the pasta to a serving bowl, add the thawed peas, blanched asparagus, the prepared pesto and toss with cooked pasta. Drizzle extra virgin olive oil and a small amount of the reserved cooking water to thin the pesto to the desired consistency. Add more pecorino romano cheese to add richness and flavor and then sprinkle the pasta with toasted pine nuts before serving. Absooolutely delicioso!!!
- Please note: if you make the pesto a day ahead, warm it up in your microwave or a small skillet before adding to the pasta.
I hope you make this beautiful pasta and bring in the season of spring🌷
Buon Appetito mi amici…..Kathleen Barbato….3 Italian Sisters 🍷