Spaghetti with Asparagus Pesto

12 February 2015 || Pasta, Recipes, Vegetarian

Recipe for Spaghetti with Asparagus Pesto

This spaghetti with pesto recipe is an alternative to the classic basil one.  It’s full of flavour, easy to make and healthy and has a main ingredient (asparagus) which is said to be an effective aphrodisiac! You can combine this pesto sauce with spaghetti or any kind of pasta shape that you prefer.

Ingredients for 2 people

200g Pasta Gragnano Spaghetti

1 Bunch of asparagus spears

Handful of baby spinach leaves

Small clove of garlic, peeled

Some freshly grated parmesan (about 50g)

Handful of pine nuts

Extra virgin olive oil

Drop of lemon juice

Sea salt


Boil 2 pans of water, one large one for the pasta and a smaller one for the asparagus.

In the meantime lightly toast the pine nuts in a frying pan and set them aside.

Trim the tough ends of the asparagus and slice in half lengthways.

Cook the asparagus in the salted boiling water for 2 to 3 minutes until barely tender. Drain under cool water to stop the cooking.

In a food processor purėe the asparagus, spinach, garlic, ¾ of the Parmesan, and ¾ of the pine nuts.

Whilst the food processor is still on drizzle in a little olive oil to form a paste, if it’s too thick add a little of the pasta water. Add the lemon juice and salt to taste.

Cook the spaghetti in plenty of salted water, drain and mix in the pesto.

Serve sprinkled with the remainder of the pine nuts, Parmesan and a little olive oil.

This dish goes well with dry white wine, we recommend Amantiglio Organic Chardonnay from Tuscany



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