Do you wish you were as slender as an asparagus spear? Yes? Good luck with that! I personally enjoy eating them. No, not the dull asparagus salad with vinaigrette. There are so many other ways to prepare it, and it’s worth it! Asparagus pesto? You didn’t see that coming did you? Then be ready to quiver…
In some part of Italy, so I’ve been told, pesto is traditionally eaten with Orzo pasta. So when I came across this fairly underrated pasta type during my usual roaming of the supermarkets aisles, I jumped straight on it! I must say it is not so easy to find in retail so don’t despair, any other pasta can do the job, alright?
FYI, I have started boycotting pine nuts, so don’t think it’s an oversight if they don’t feature here. Have you ever felt this weird aftertaste in your mouth after eating pine nuts? It looks like I’m not the only one though…. Apparently there is toxic quality pine nuts on the market, and for a food addict like me, losing taste for days is just not an option! See here for more details here.
Orzo pasta with Asparagus pesto:
– 400g of Orzo
– 1 bundle of asparagus
– 50g de pousses d’épinards
– 40g of sunflower seeds
– 3 cloves of garlic
-40g of Parmesan cheese
– juice of half a lemon
– 70 ml of olive oil
Boil the asparagus in a large pan. When tender, remove, cut off the tips and put them aside. Pound the asparagus stems, the spinach, cheese, garlic, lemon juice and olive oil in your food processor until you get an even and creamy consistency. Add peeper and salt to your own taste. Boil the orzo pasta in salted water “al dente”. Drain then add it the pesto and the asparagus tips.
You can sprinkle a bit of lemon zest on top, and if you’re really hungry add some Parmesan shavings…