Fusilli With Asparagus-Mint Pesto Recipe

Name: Fusilli With Asparagus-Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus; 1 pound fusilli; 1 cup cooked peas (fresh or frozen); 1 cup mint leaves, tightly packed; 2 small cloves garlic; 1 lemon, juiced; 1/2 cup grated parmesan; 1/2 cup pinenuts, toasted; 1/4 cup olive oil; 1/2 teaspoon salt

Servings: persons

2 pounds asparagus
1 pound fusilli
1 cup cooked peas (fresh or frozen)
1 cup mint leaves, tightly packed
2 small cloves garlic
1 lemon, juiced
1/2 cup grated parmesan
1/2 cup pinenuts, toasted
1/4 cup olive oil
1/2 teaspoon salt

1
Bring a large pot of heavily salted water to boil. Blanche the asparagus for a few minutes, until just tender. Remove with tongs to an ice bath. Drain and set aside.
2
Replace the pot with fresh water and salt and bring it to boil. Cook the pasta according to package directions until al dente. Drain in a colander.
3
While the pasta is cooking, cut the asparagus into 1 inch pieces. Add the pieces from the top two thirds of the stalks to a large bowl. Add 1 cup of the bottom pieces to a small food processor. Pulse the asparagus along with the mint, garlic, lemon juice, 1/4 cup of the pinenuts, olive oil and salt. Mix in the parmesan and taste for seasoning.
4
Add the cooked pasta to the bowl and toss together with the peas, remaining asparagus and pinenuts, and pesto. Best if served immediately.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds asparagus, 1 pound fusilli, 1 cup cooked peas (fresh or frozen), 1 cup mint leaves, tightly packed, and more.

Yes, Fusilli With Asparagus-Mint Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Asparagus-Mint Pesto

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