Pesto Asparagus Pasta
To please your vegetarian palate, combine the aphrodisiac properties of basil, mustard, garlic and asparagus into a tasty topping for pasta
Ingredients
- 2 cloves garlic, peeled
- 2 large handfuls basil, kale and spinach (in any combination)
- 34g nuts (walnuts, pine nuts, almonds or pistachios work best)
- 1 large lemon, juiced and peel grated
- 33g grated Parmesan cheese (light and fluffy; do not pack down in cup)
- 56ml Maille Extra Virgin Olive Oil
- 56ml Maille Dijon Originale mustard
- Salt and pepper
- 226g pasta (penne, orechiette, fusilli, etc)
- 1 bunch fresh, thin asparagus spears (about 454g), washed, bottoms trimmed and sliced in half on the diagonal
- Olive oil for grilling
Preparation
*Start with 1 to 2 tablespoons, and increase until you reach the desired flavour
- Process garlic in food processor until very finely chopped. Add basil, nuts, lemon juice, lemon peel and cheese; process until combined. With processor running, slowly add Maille Olive Oil. Add Maille Dijon Originale mustard mustard and blend again. Season to taste with salt and pepper and, if desired, pinch of red pepper flakes for a bit of heat.
- Cook pasta according to package directions.
- Meanwhile, heat grill pan with about 1 tablespoon Maille Olive Oil and sear asparagus 2 to 3 minutes to add grill marks.
- Toss hot pasta with pesto mixture*.
To serve
Serve in bowls topped with grilled asparagus. Serve immediately.