Fresh asparagus makes this pasta recipe a classic favourite. It’s light, refreshing and elegantly topped with ribbons of salty prosciutto for a perfectly balanced pesto dish. Try this recipe for dinner or and you’ll have a pasta masterpiece on your hands.
If you can’t find the time to make the asparagus pesto from scratch, you can still enjoy a delicious version of this recipe. Simply substitute a good quality store-bought pesto like Barilla Basil and Rocket Pesto. Easy!
Serves: 4 – 6
- shell shaped pasta: 500 g
- asparagus, trimmed and cut into 5 cm pieces: 500 g
- whole raw almonds: ½ cup
- garlic: 2 cloves
- salt: ½ teaspoon
- black pepper: ½ teaspoon
- Parmigiano Reggiano: ½ cup
- lemon zest: 1 lemon
- olive oil: ½ cup
- prosciutto, cut into thin strips (ribbons): 500 gm
Step 1: Prepare a large bowl of ice water and set aside.
Step 2: Bring salted water to a boil for pasta.
Step 3: Using a steamer and a pot, steam the asparagus spears covered for 4 minutes. Transfer asparagus to ice water to stop the cooking process. Drain asparagus and pat dry.
Step 4: In a food processor, pulse asparagus, nuts, almonds, garlic, salt, pepper, cheese and lemon zest until coarsely chopped. Then, with the processor running, stream in olive oil. Process until smooth.
Step 5: Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta water on the side and drain pasta.
Step 6: Add pasta and reserved water to the bowl with the pesto. Toss to coat and top with prosciutto ribbons before serving.
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