Exquisite Fusilli with Asparagus-Mint Pesto

Savor the flavors of this exquisite pasta dish featuring tender asparagus and a refreshing mint pesto. Delight in the combination of vibrant ingredients like mint, garlic, lemon, pine nuts, and parmesan, perfectly tossed with al dente fusilli and peas. A delightful dish that is best enjoyed immediately.

Ingredients

2	asparagus, ends trimmed
1	pound fusilli pasta
1	cup cooked peas (fresh or frozen)
1	cup mint leaves, tightly packed
2	small cloves garlic, minced
1	lemon, juiced
1	cup grated parmesan
1	cup toasted pine nuts
1	cup olive oil
1	teaspoon salt

Instructions

• Preparation

  1. Bring a large pot of heavily salted water to a boil. Blanche the asparagus for a few minutes, until just tender. Remove with tongs to an ice bath. Drain and set aside.
  2. Replace the pot with fresh water and salt and bring it to a boil. Cook the pasta according to package directions until al dente. Drain in a colander.
  3. While the pasta is cooking, cut the asparagus into 1-inch pieces. Add the pieces from the top two thirds of the stalks to a large bowl. Add 1 cup of the bottom pieces to a small food processor. Pulse the asparagus along with the mint, garlic, lemon juice, ¼ cup of the pine nuts, olive oil, and salt. Mix in the parmesan and taste for seasoning.
  4. Add the cooked pasta to the bowl and toss together with the peas, remaining asparagus and pine nuts, and pesto. Best if served immediately.

Aug 05, 2024