Asparagus pesto – cupboard kitchen

Pasto asparagus pasta

Preparation time:: 10 minutes Cook time:: 20 minutes Total time:: 30 minutes Portions:: 4

Pasto pesto of fresh and shiny asparagus which are tasty, fast and easy!

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ingredients

• 12 ounces pasta (like Penne) (gluten -free for gluten -free)
• 1 asparagus book, cleaned, cut
• 1/4 basil cup
• 1 clove (chopped)
• 2 tablespoons of pine, slightly toasted
• 1/4 cup of amonggiano Reggiano (Parmesan cheese), grated
• 3 tablespoons of olive oil
• Lemon juice to taste
• salt to taste

instructions

1. Start cooking pasta as shown on the packaging.
2. White the asparagus by cooking it in boiling water until it becomes dark green before transferring to very cold water to cool and stop the cooking process.
3. Reduce asparagus, basil, garlic, pine nuts, parmesan, olive oil, lemon juice and salt to smooth consistency. *
4. When the pasta finished cooking: drain, set aside 1 to 2 cups of cooking water and mix the pesto with enough cooking water reserved to make the sauce pleasant and creamy!
5. Appreciate!

Option: First blank the asparagus, then use the water in which it was cooked to cook the pasta and infuse with more asparagus flavor!
Option: Add (or replace the basil by) 1/4 cup of spinach for babies.
Option: Replace pine nuts with nuts, cashews or pistachios.
Note: * Test the taste of pesta and adjust as you wish. Add more olive oil if necessary to get it well and smooth. Optionally add more lemon, salt, garlic, etc. as you wish.

Nutritional:: CALORIES 355,, 16g fat (3g saturated,, Trans 0),, 6mg cholesterol,, Sodium 117 mg,, Carbohydrates 69g (5G fiber,, 4G sugars),, Protein 17g

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