Spinach Pasta with Asparagus Pesto

Spinach Pasta with Asparagus Pesto Recipe
Photo: Beth Galton

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Other: 10 Minutes

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Kay Chun,

June 2002
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