in Italy

Raw green asparagus pesto with spaghetti

updated

Spread the love

Ingredients for 4 servings:

  • 300 g asparagus, green
  • ½ clove(s) garlic, chopped
  • 50 g almonds, raw, peeled, roughly chopped and roasted
  • 60 g Pecorino, freshly grated
  • 50 ml olive oil
  • 1 handful of parsley, roughly chopped
  • 1 tsp lemon juice
  • e.g. salt and pepper
  • 400g spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the asparagus, peel the bottom, and trim the ends. Cut into pieces of approximately 1 cm. Blend the first 6 ingredients in a food processor or with an immersion blender until a paste forms. Season with salt, pepper, and lemon juice. Cook the spaghetti al dente according to the instructions and drain. Divide among 4 plates and spread the pesto over the hot spaghetti. Serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rice pan with shrimp, mu-err mushrooms and smoked tofu

Mexican whole wheat quiche