asparagus pesto pasta
bionaturae is an Italian pasta company marketing in the USA. Occasionally we
get their (traditional egg pasta) organic tagliatelle when we are too lazy to
make our own whole wheat pasta at home. We love asparagus although bob never saw
it as a kid (too elite a veggie for the American lower classes in the 1950s and
60s). And we love all the wierd kinds of pesto that most Americans are unaware
of, including those which lack the characteristic green color. This seemed like
a pretty straightforward and quick pasta dinner, independent of the pasta shape,
on the back of the tagliatelle package. We gave it a try.
- 1 lb asparagus
- 1 clove garlic, minced
- 3 T olive oil
- 2 T butter
- 10 fresh basil leaves
- 3/4 c pecorino Romano
- black pepper to taste
- 1/2 lb (8.8 oz package bionaturae) tagliatelle
- Cook the asparagus, but keep the cooking water to cook the pasta in
(adding sufficient extra water and salt).
- Reserve the tips, and food process the rest together with the remaining
ingredients and blend until almost smooth.
- Meanwhile boil the pasta according to instructions.
- Toss the drained pasta with the pesto and asparagus tips.
- Serve with extra cheese.
- bionaturae.com is a high end pasta company. This pasta brand was highest rated at America’s Test Kitchen for whole wheat pasta!
- Google search on
asparagus pesto. The
NYTimes version suggests more garlic (yes!) and 4T olive oil in the
pesto mixture with some lemon zest (which ani has been using toe "brighten"
up flavors lately), then some lemon juice when pasta and sauce are combined
over low heat. The
minimalist baker suggests even more garlic and added mushrooms, with
vegan cheese and a touch of red pepper flakes and nutritional yeast (maybe
we should try this additive, some is sitting abandoned in our fridge).
- Illustrations available.