White Asparagus Pesto Reginette Pasta

White Asparagus Pesto Reginette Recipe
Category: First Courses
Servings: 4

Ingredients:

Instructions:

1. Prepare the White Asparagus:
   Begin by thoroughly washing the white asparagus under cold running water. Using a vegetable peeler, carefully peel the outer layer of the asparagus stalks, removing any tough or fibrous parts. This step is essential for ensuring a smooth texture for the pesto. For a more detailed guide on preparing asparagus, you can refer to the kitchen school section of our website. Once peeled, tie the asparagus into small bundles using kitchen twine for easier handling during cooking.

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2. Cook the Asparagus:
   In a tall, narrow saucepan or an asparagus pot, fill it about three-quarters full with water. Add a generous pinch of salt to the water and bring it to a boil. Once boiling, carefully place the bundled asparagus into the pot. Let it cook for about 20 minutes, or until the asparagus is tender but still firm.

3. Prepare the Asparagus Pesto:
   After cooking, remove the asparagus from the water and drain well. Place the asparagus on a cutting board and chop it into small pieces, setting the asparagus tips aside for later. In a food processor, combine the chopped asparagus, pine nuts, black pepper, and salt. Pulse the ingredients together until you have a smooth, creamy pesto-like consistency. Pause the mixer, and then slowly add the extra virgin olive oil, blending until it reaches a silky texture.

4. Cook the Reginette Pasta:
   Meanwhile, bring a large pot of salted water to a boil. Cook the reginette pasta according to the instructions on the package, ensuring it is al dente. Once the pasta is ready, drain it, reserving a small amount of pasta water.

5. Combine and Serve:
   In a large skillet or pan, heat the asparagus pesto over moderate heat. Add the cooked reginette pasta to the pan and toss to coat, adding a bit of reserved pasta water if necessary to help the pesto adhere. Stir gently for a few seconds to combine, allowing the pasta to absorb the flavors. Adjust seasoning with additional black pepper, if desired.

6. Finish and Garnish:
   Finally, add the reserved asparagus tips to the pasta, mixing them in delicately to maintain their texture. Serve the pasta hot, garnished with freshly grated Parmigiano Reggiano and a sprinkle of Pecorino cheese for an extra burst of flavor.

Enjoy this elegant and creamy white asparagus pesto reginette, a perfect dish for any occasion!