Pasta with Arugula and Asparagus Pesto
Category: First Courses
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Torchietti Pasta | 250g |
| Asparagus | 500g |
| Fine Salt | 3g |
| Black Pepper | 1g |
| Butter | 30g |
| Extra Virgin Olive Oil | 40g |
| Fresh Chili Pepper | 5g |
| Arugula (Rocket) | 50g |
| Extra Virgin Olive Oil (for pesto) | 80g |
| Pecorino Cheese | 25g |
| Grana Padano DOP Cheese | 25g |
| Pine Nuts | 25g |
| Garlic | ½ clove |
| Salt (to taste) | As needed |
Instructions:
-
Prepare the Arugula Pesto:
Begin by thoroughly washing the arugula. Pat it dry gently using paper towels. Transfer the arugula to a food processor or blender. Add the pine nuts, Grana Padano, Pecorino cheese, and half a clove of garlic. Season with a pinch of salt. Start blending at a low speed and gradually add 40g of extra virgin olive oil, blending until the mixture forms a smooth, creamy pesto. Adjust the consistency with more olive oil if necessary, until it reaches a fluid, well-combined texture. Set aside the pesto in a bowl. -
-
Prepare the Asparagus:
Wash the asparagus thoroughly, then trim off the woody, tough ends. Bring a pot of salted water to a boil, then cook the asparagus for 3-5 minutes, until tender but still slightly crisp. Save about 100ml of the cooking water to help thin the pesto later. Drain the asparagus and cut the stalks into small rounds, leaving the tips whole. -
Sauté the Asparagus:
In a pan, melt the butter over medium heat. Add the asparagus rounds and sauté for about 5 minutes, stirring occasionally. Once the stalks begin to soften, add the asparagus tips to the pan, stirring to combine. Cut the fresh chili in half, remove the seeds, and slice it into thin strips. Add the chili to the pan and continue to cook for another 2 minutes, allowing the flavors to meld. -
Combine the Pesto and Asparagus:
Pour the saved cooking water from the asparagus into the pan to help loosen the pesto. Add the arugula pesto to the pan and mix well, ensuring that the pesto coats the asparagus evenly. Season with black pepper and adjust the salt as needed. -
Cook the Pasta:
While preparing the pesto and asparagus, cook the torchietti pasta in a large pot of salted water according to the package instructions, typically around 8-10 minutes for al dente texture. Once cooked, drain the pasta, reserving a little cooking water for later. -
Toss the Pasta with Pesto:
Add the cooked pasta directly into the pan with the pesto and asparagus mixture. Toss the pasta thoroughly, allowing the pesto to coat every piece. If the mixture is too thick, add a bit of the reserved pasta water to help loosen it and achieve the desired consistency. -
Serve:
Drizzle the pasta with a little extra virgin olive oil, add a sprinkle of black pepper, and adjust the seasoning if needed. Serve immediately, and enjoy your fresh, vibrant Pasta with Arugula and Asparagus Pesto!
Tips for Success:
- You can customize the pesto by adding a bit of lemon zest or a handful of spinach for extra color and flavor.
- If you prefer a spicier dish, feel free to increase the amount of fresh chili.
- For an extra touch of indulgence, garnish with a bit more Pecorino cheese just before serving.
This delightful dish offers a perfect balance of rich, creamy pesto paired with the earthy freshness of asparagus, making it a great choice for any meal. Enjoy!
