Asparagus Pesto Pasta

Asparagus Pesto Pasta

Chef Gary Walker

Here’s a quick way to enjoy one of Spring’s best offerings: Asparagus

Steam or boil a bunch of asparagus. Cook until tender but not overcooked. Approximately 5 minutes.  Puree the cooked vegetables in a blender, adding a couple of peeled garlic cloves, a handful of almonds, pinch of salt and pepper, and olive oil.  Pour the hot puree over cooked pasta sprinkled with grated Parmesan cheese, lemon zest and chopped basil. Enjoy.

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  1. I made this for dinner last night and it was awesome!! I used pecans, half a lemon juiced, grape-seed oil, 2 cloves of garlic, oregano, and basil and blended it. We served it over Tinkyada pasta and it was divine!! Thank you for the recipe, can’t wait to see more of your recipes.

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