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Spinach Pasta with Asparagus Pesto

Photo: Beth Galton
Prep time 25 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1/2 pound cooked asparagus, with tops removed
  • 1 clove of garlic
  • 1/4 cup basil leaves
  • 1 ounce pine nuts
  • 1 1/2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 cup chicken broth
  • 1/2 pound asparagus tips, cut into 2-inch pieces
  • 1 pound spinach spaghetti
  • 1 ounce Parmesan, freshly grated (about 1/4 cup)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup fresh basil leaves, torn into pieces

Nutrition Information

  • calcium 211 mg
  • calories 542
  • caloriesfromfat 0 %
  • carbohydrate 85 g
  • cholesterol 6 mg
  • fat 14 g
  • fiber 13 g
  • iron 6 mg
  • protein 21 mg
  • satfat 3 g
  • sodium 1129 mg

How to Make It

  1. In a food processor, combine the cooked asparagus, garlic, basil, pine nuts, and 1/2 teaspoon of the salt. With the motor running, pour in 1/2 tablespoon of the olive oil and process until finely chopped. Set aside.

  2. In a large skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, 4 to 5 minutes. Add the asparagus mixture and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus and bring to a boil. Reduce heat and simmer until the liquid is thickened, about 5 minutes.

  3. Meanwhile, cook the spaghetti according to the package directions until al dente. Drain the spaghetti and add it to the skillet. Add the Parmesan, salt, pepper, and basil and toss well to combine. Serve immediately.