Springtime Penne with Asparagus Stem Pesto
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
18 mins
-
Cook Time
18 mins
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Total Time
30 mins
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Servings
6 people
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Calories
488 kcal
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Course
Main Course
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Cuisine
Italian
Springtime Penne with Asparagus Stem Pesto
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A low-waste, vegetarian dish that highlights Mediterranean ingredients. Adaptable to use pantry staples such as artichokes or olives and produce ends.
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Ingredients
- 1 bundle asparagus well washed, drained
- 1/2 cup walnut pieces
- 1 cup soft herb stems and leaves, packed basil, parsley, oregano, mint
- 1 clove garlic peeled
- 1 lemon zested and juiced
- 1/2 teaspoon sea salt
- ¼ cup extra virgin olive oil divided
- 1/2 cup freshly grated Parmesan cheese or Pecorino Romano
- 1 package Barilla Penne Rigate
- 1 cup chopped artichoke hearts or other Mediterranean pantry ingredients such as olives, white beans, sun dried tomatoes etc
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cut three, 1-inch pieces from the tops of the asparagus and reserve. Trim off an inch off the woody ends, leaving about 2 inches of stalk for pesto. If I have broccoli stems to use up, I peel and slice those now.
- Heat a skillet over medium heat and add 2 tsp olive oil. Toss in the asparagus stalks and cook for 6-8 minutes, stirring often, until they are slightly charred and soft when poked with a fork. Remove and cool, Roughly chop the stems to break up the fibrous peels.
- Toss the walnuts in the same pan and toast for about 3 minutes per side. Cool. Bring a large pot of salted water to a low boil while you prepare the pesto.
- In a blender or food processor, combine the asparagus stems, herbs, walnuts and garlic. Pulse to finely chop everything, stopping and scraping down the sides as needed. Add 2 Tablespoons lemon juice, salt, cheese and remaining olive oil. Blend into a green pesto.
- Cook penne for 10 minutes, stirring occasionally. Tip the asparagus tips (and broccoli stems, if using) into the boiling pasta and boil rapidly for 1 minute. *Reserve 1/2 cup of pasta water* then drain the pasta and veg in a large colander.
- In the same pot, combine about 2/3 cup pesto and the pasta water. Return the pasta and veg to the pot, along with the artichoke hearts and stir thoroughly to coat. Taste to season.
- Heap in a serving bowl and top with a spoonful of pesto. Finish the dish with the lemon zest, black pepper and a drizzle of spicy olive oil. If desired, garnish with additional toasted walnuts, fresh herbs, or shavings of Parmigiano-Reggiano. Serve promptly.
Notes
- Zero waste tip: You can keep the woody asparagus ends for vegetable stock.
- Zero waste tip: You can keep the woody asparagus ends for vegetable stock.
Nutrition Information
Show Details
Calories
488kcal
(24%)
Carbohydrates
64g
(21%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
7mg
(2%)
Sodium
658mg
(27%)
Potassium
301mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
914IU
(18%)
Vitamin C
23mg
(26%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 658mg | 27% |
| Potassium | 301mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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