Pasta with pesto asparagus and almonds

Pesto asparagus and almonds: a healthy pesto, Lightweight, quick to prepare and tasty. Fully in line with my spring mood, waiting for April ports beans and early peas. Today's recipe is really easy and really light, even if the feeling will be that of a wraparound pesto, creamy, delicious. Is’ important that the tips of the asparagus crisp remain, to give a note crunchy, and that almonds are toasted but not burnt. In fact, I am in spring mood but even now as I write in Rome's raining: to be honest I do not mind who is not already so hot, I am a Sicilian bad because the excessive heat just do not like, unless I am not at sea to relax. Is, always pesto theme ready in 5 minutes, in addition to pesto asparagus and almonds also try the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, What Sicilian red with dried tomatoes and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a good day!

PASTA WITH PESTO ASPARAGUS AND ALMOND (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 320 g spaghetti, linguine or pasta you prefer
  • a bunch of asparagus
  • salt and pepper, just enough
  • grated Parmigiano Reggiano PDO, just enough
  • Pdo pecorino cheese, just enough
  • extra virgin olive oil, just enough
  • almond flakes, just enough

PROCEEDINGS

The pesto pasta with asparagus and almonds is easy to prepare. First you have to clean the asparagus by removing the tip of the stem, too hard, and peeling the rest of the stem with a vegetable peeler. Cut the tips and set aside. Blanch in salted hot water the stems for 10 minutes.

Toast the almonds over low heat, so they are lightly browned and crisp well.

Once the asparagus stalks are tender (but not overcooked, I recommend!), blend with so much olive oil as necessary to get a thick cream. Add the almonds (lasciatene aside some’ for seal), Parmigiano Reggiano and pecorino cheese to taste. Taste to adjust salt if necessary, although it should not be necessary to add.

In the same cooking water of boiled asparagus and spaghetti, after 5 minutes, add the asparagus tips, so that remaining bake crispy. Drain the pasta al dente and dress with the pesto asparagus, freeze it with a little 'of the pasta cooking water. Add a little olive oil, freshly ground black pepper and a few threads of almonds. Serve the pasta with pesto asparagus and almonds immediately. Bon appétit!

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2 comments

elisabetta 9 May 2018 at 08:28

Delicious and delicate

Reply
Ada Parisi 9 May 2018 at 11:43

Thank you Dear!

Reply

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