Green spaghetti with asparagus and pine nut pesto
4 servings
60 minutes
Green spaghetti with asparagus and pine nut pesto is a delicate and aromatic dish that embodies the best flavor traditions of European cuisine. Legend has it that asparagus was valued as a delicacy in Ancient Rome, while pesto sauce came to us from sunny Italy. Here they meet to create a perfect combination of freshness, creamy texture, and subtle nutty aroma. Asparagus retains its brightness and slight crunchiness, while spinach gives the sauce a rich green hue. Pine nuts reveal a warm, slightly buttery flavor complemented by the spiciness of Parmesan and a hint of lemon's acidity. This dish is perfect for both cozy family dinners and festive occasions when you want to impress guests with sophistication and harmony of taste.
1
Cut the asparagus into small pieces.
- Fresh asparagus: 500 g
2
Heat the pan over medium heat and roast the pine nuts until golden brown. Let cool.
- Pine nuts: 1 glass
3
Bring 2 pots of salted water to a boil. In one, cook the pasta until done, in the other, boil the asparagus for about 2-3 minutes until bright green but tender. Quickly rinse the asparagus under cold water and transfer to a bowl.
- Spaghetti: 230 g
- Fresh asparagus: 500 g
4
In a blender, mix asparagus, spinach leaves, minced garlic, parmesan, and 0.75 cup of pine nuts. Blend until smooth, adding olive oil. If the pesto is too thick, add some pasta water to reach your desired consistency. Add lemon juice, salt, and pepper.
- Fresh asparagus: 500 g
- Fresh spinach leaves: 1.5 glass
- Garlic: 2 cloves
- Grated Parmesan cheese: 120 g
- Pine nuts: 1 glass
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Lemon: 0.5 piece
5
Once the pasta is cooked, drain it immediately and mix it with 1 cup of prepared pesto.
- Spaghetti: 230 g
- Pine nuts: 1 glass
6
Serve, sprinkled with the remaining nuts and drizzled with good olive oil.
- Pine nuts: 1 glass
- Extra virgin olive oil: 0.3 glass