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spinach pesto spaghetti
Leigh Ann

Spinach Pesto Spaghetti with Asparagus

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Servings: 6 servings
Ingredients Method

Ingredients
  

For the pesto
  • 2 cups fresh basil
  • 3 cups baby spinach
  • 1 clove garlic
  • 1/4 cup fresh grated Parmesan cheese optional
  • 2 Tbsp raw pepitas aka. pumpkin seeds
  • 1/4 cup extra virgin olive oil plus more if needed for desired consistency
  • 1 tsp salt plus more for pasta water
  • 1/2 tsp ground pepper
  • 1/2 tsp lemon juice this brightens the sauce and preserves the bright green color
For serving
  • 1 lb. spaghetti or noodles of choice
  • 1 bundle asparagus tough ends removed and sliced into fourths

Method
 

  1. Combine basil, spinach, garlic, parmesan cheese, pepitas, olive oil, salt, pepper, and lemon juice in a food processor or high powered blender and process until smooth. Adding more olive oil if needed.  Set aside.
  2. Meanwhile bring a large pot of water to a boil.  Generously salt when it becomes a rapid boil, about 2 Tbsp to season the pasta.
  3. Add in the asparagus the last two minutes of boiling time to blanche lightly.
  4. Reserve about 2 cups of pasta water before draining the pasta and asparagus.
  5. Add pasta and asparagus back into the pot and add in pesto and 1 cup of the pasta water at this time.
  6. Stir to combine adding more pasta water if needed for consistency.
  7. Top with extra parmesan cheese and serve immediately.