The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min.
Cook: 15 min.
12 ounces spaghetti
1 bunch fresh asparagus, washed and trimmed
1/4 cup raw pistachios
1 garlic clove
1/3 cup Parmigiano Reggiano, freshly grated
Extra Virgin Olive Oil, as much as needed
salt and pepper, to taste
Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water.
Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth.
Boil the spaghetti in a large pot of salted water until “al dente”.
Drain and toss the spaghetti with asparagus pesto.
Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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