Community Recipe
from [SRodrig185]

Spinach Pasta with Asparagus Pesto

Spinach Pasta with Asparagus Pesto by Rachael Ray /// on 04/18/12 //// http://www.rachaelray.com/recipe.php?recipe_id=4626

  • Yield: 4 servings


  • Salt and Pepper to taste
  • 1 pound(s) Spinach Fettucini or spinach garganelli al dente
  • 1/4 cup(s) pistachios or 3 tablespoons pine nuts toasted
  • 1 pound(s) Thin Fresh Asparagus coarsely chopped
  • 1 cup(s) mixed fresh parsley, mint and tarragon or basil loosely packed
  • 1/4-1/3 cup(s) Parmigiano Reggiano cheese (about a handful) grated
  • 1 lemon juiced
  • 1/3 cup(s) extra virgin olive oil (EVOO) approximately


Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.

While the pasta is working, in a small skillet, toast the pistachios (or pine nuts).

Using a food processor, puree the asparagus, herbs, cheese, nuts and lemon juice; season with salt and pepper. With the machine on, drizzle in about 1/4 cup EVOO; stream in a few more tablespoons EVOO, as needed, to form a smooth pesto.

In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.

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Spinach Pasta with Asparagus Pesto recipe