5.0 from 6 votes
Springtime Penne with Asparagus Stem Pesto
A low-waste, vegetarian dish that highlights Mediterranean ingredients. Adaptable to use pantry staples such as artichokes or olives and produce ends.
Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings: 6 people
Calories: 488 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.