Ingredients
The following ingredients have 4 Servings
- 8.11 ounces asparagus (weigh after tough ends have been removed)
- 0.71 ounces fresh basil (small bunch, leaves only, chopped)
- 2 tablespoons pine nuts (or blanched hazelnuts, almonds or sunflower seeds)
- ½ cup Parmigiano-Romano cheese (or similar, finely grated, vegetarian)
- 2 garlic cloves
- 3 tablespoons olive oil
- 1½ teaspoons lemon juice
- Pasta of your choice (enough for 4, reserve some of the pasta water to add into the sauce if needed)
- ½ cup less 1tbsp water (add gradually)
- Sea salt and pepper to taste
Instruction
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
- Prepare the asparagus by snapping off the tough woody ends, which are approx. 2-3 cm long. Then rinse the asparagus, pat dry, place on a baking sheet (along with the garlic), brush with a little oil, season and roast for 15 minutes.Remove from the oven and set aside to cool for a few minutes. In the meantime start boiling your pasta in salted water (reserve some of the pasta water).
- While you are waiting for the asparagus to cool toast the pine nuts. Place them in a small pan and dry toast briefly over a medium heat until golden stirring often (take care not to brown them too much). Remove from the pan immediately.
- Chop the roasted asparagus, peel the garlic and place along with the other ingredients, including the remaining oil, (add only a bit of the water at this point) in a blender. Pulse until the mixture starts coming together but still has texture. Do not puree until smooth. Season to taste.
- Combine with the freshly cooked pasta and add more water (use pasta water if you like) if needed to create the consistency you want. Enjoy!
