Imagine twirling your fork into a plate of perfectly cooked penne, draped in a vibrant green pesto that screams freshness and flavor. This Asparagus Pesto with Penne Pasta isn't just another weeknight meal—it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your pasta game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 1 bunch asparagus, trimmed and cut
- 1/2 cup basil pesto
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by bringing a large pot of salted water to a boil. The salt will help flavor the pasta as it cooks.
- Once the water is boiling, add the 12 oz of penne pasta. Cook according to package instructions until al dente, usually about 11-13 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the asparagus. In a separate pot, bring water to a boil. Add the trimmed and cut asparagus to the boiling water and blanch for about 2-3 minutes until bright green and tender-crisp.
- After blanching, immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This will help retain its vibrant color and crisp texture.
- Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta in a colander. Do not rinse the pasta, as you want the starch to help the sauce adhere.
- In a large mixing bowl, combine the drained penne pasta, blanched asparagus, 1/2 cup of basil pesto, and 2 tablespoons of olive oil. Toss gently to coat the pasta and asparagus evenly with the pesto.
- If the mixture seems too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Sprinkle 1/4 cup of grated Parmesan cheese over the pasta and toss again to combine. Season with salt and pepper to taste.
- Serve the asparagus pesto with penne pasta warm, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Tips
- Salt is Your Friend: Always salt your pasta water generously—it should taste like the sea. This is your one chance to season the pasta from the inside out.
- Blanching Technique: When cooking asparagus, the ice bath is crucial. It stops the cooking process and locks in that beautiful bright green color and crisp texture.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is a secret weapon for creating a silky, clingy sauce that perfectly coats every pasta strand.
- Pesto Perfection: For an extra flavor boost, try toasting your Parmesan cheese slightly before adding it to enhance its nutty undertones.
- Texture Matters: Toss your pasta gently to avoid breaking the asparagus and to ensure even coating with the pesto.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 44g
Protein: 19g
Fat: 22g
Saturated Fat: g
Cholesterol: 10mg
