- Ingredients:
- 400 g noodles
- 1 bunch of green asparagus
- Some basil leaves
- 50 g pine nuts
- 150 g grated Parmesan cheese
- 1 clove garlic
- Olive oil
- Salt
An irresistible pasta dish with the typical pine nut and basil pesto enriched with asparagus. So you have a recipe that incorporates the benefits of nuts and the extra fiber of asparagus, very nutritious and suitable for vegetarians.
And if you also decorate it with some Parmesan discs (like the ones we taught you to make in Clara), it goes from being a simple daily dish to a real party dish.
How to do it step by step
- Cook the asparagus. First, clean the asparagus by removing the fibrous part. Then, wash and chop them, leaving the tips whole, and cook them in plenty of salty water for about 5 minutes. Drain them very well and reserve the tips.
- Prepare the pesto. Wash the basil and put it in the blender glass. Then, peel the garlic and add it to the glass along with the asparagus stalks, pine nuts, half the Parmesan, 100 ml of oil and a pinch of salt. And finally, grind everything until you get a homogeneous preparation.
- Make the parmesan discs. To make this decoration, preheat the oven to 180º. Spread half of the remaining Parmesan cheese on the parchment-lined plate, forming 4 separate circles. Bake for about 5-7 minutes, until the cheese is melted and lightly browned. Remove the plate, wait for them to cool, peel them off the paper and reserve.
- Boil the pasta. Cook the noodles in plenty of salty water for the time indicated on the package. Drain and mix with the asparagus pesto. Finally, decorate with the reserved tips and the Parmesan discs. Ready to serve.
TrickClara
Light version
For a lighter version of this recipe, you can combine or substitute the pasta noodles with some zucchini noodles, as in our recipe for zucchini noodles with red pesto. They are delicious and have much less calories than pasta.
