Tuesday 21 April 2020

Pasta with asparagus and pistachios' sauce

5 minutes to prepare Serves 4




Spring is in full force at the moment and that means lots of sun, and fresh air, and lovely veggies, but - even more importantly - asparagus is in season right now.

I always feel that Spring has truly done her magic when you see asparagus hitting the shelves.
So I have a lovely asparagus recipe for you today – this asparagus pasta with pistachios and Parmesan cheese. This pasta is light and refreshing and just another way to enjoy asparagus.
It’s also a great way to get the kiddos to eat asparagus, as I know that this can be a challenge.

Trust me, it is family winner!

Here's what you will need for the 4-serving recipe:

400 g pasta
300 g asparagus
50 g  pistachio
50 g grated Parmesan cheese
EVO oil
salt and pepper

  1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
  2. Peel asparagus' tough outer skin
  3. Pour 1 l of water in a large pot and bring to boil. As soon as the water boils, dip asparagus in the pot, and go on with the cooking for about 5 minutes
  4. Drain asparagus' and place them on a cutting board. Separate the stems from the tips, then cut the stems into small pieces
  5. Place the stems, 3 tablespoons of EVO oil, parmesan cheese and pistachios in a blender. Blend until you obtain a smooth sauce
  6. Boil water in a pot, add salt and once started to bubble, pour pasta. Make them cook for about 10 minutes (please refer to the cooking time specified on the package)
  7. Drain the pasta and transfer it immediately to a pan with the asparagus tops. Add the sauce and toss it. Then, turn off the heat
  8. Top with abundant freshly ground pepper...Buon appetito!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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