When it comes to asparagus, I really enjoy the pencil-thin stalks that seem to shout out "spring is here at long last" as they appear in the markets. They barely need any cooking at all, and are quite delicious when still crunchy. In fact, when steaming them, I usually just bring the water to a boil and quickly turn it off, leaving the asparagus to steam off the heat because they can so easily be overcooked.
This recipe calls for little tiny bites of the raw asparagus, cut into 1/8-inch slices, and tossed into the cooked (and drained) pasta just to take the chill off, before adding the rest of the ingredients. It is such a fresh-tasting recipe with raw asparagus and basil, and yet, with the minced pistachios and fresh grated Parmesan, it is hearty enough to serve as the main course.
If you find you don't have time to shell the pistachios, try pine nuts, or walnuts. Or better yet, go pick up a bag of already shelled pistachios at Trader Joe's! Pesto is super-easy to make, and is so good when made fresh to go along with this dish. Enjoy!
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Piccolini Penne Pasta with Pistachio Pesto and Spring Asparagus
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