Il Cucinologo
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Pasta with Arugula and Asparagus Pesto

17/11/2023

I can guide you in preparing a delicious pasta dish with arugula and asparagus pesto, an excellent spring variant of the classic pesto. Here is the recipe:

Ingredients

  • 320 g of pasta of your choice (penne, fusilli or spaghetti work well)
  • 200 g of fresh arugula
  • 100 g of asparagus
  • 30 g of pine nuts
  • 1 garlic clove
  • 50 g of grated Parmesan
  • 50 g of grated Pecorino Romano (optional)
  • 100 ml of extra-virgin olive oil
  • Fine salt to taste
  • Black pepper to taste

Preparation

  1. First, clean the asparagus by removing the tougher end of the stem. Cut off the tips and set them aside, then cut the rest of the stems into small pieces.
  2. Cook the asparagus in plenty of boiling salted water for about 5 minutes, then drain them, reserving the cooking water for the pasta.
  3. Meanwhile, prepare the arugula pesto. Wash the arugula and pat it dry well, then place it in a food processor along with the pine nuts, the peeled garlic clove, the Parmesan, the Pecorino, a pinch of salt and pepper, and the extra-virgin olive oil. Blend everything until you obtain a smooth sauce. If necessary, add more oil to reach the desired consistency.
  4. Adjust the pesto with salt and pepper, then set it aside.
  5. Cook the pasta in the asparagus cooking water according to the package instructions until al dente.
  6. While the pasta cooks, heat a skillet and lightly toast the reserved asparagus tips with a drizzle of oil for a couple of minutes.
  7. Drain the pasta and add it to the skillet with the asparagus tips.
  8. Turn off the heat and add the arugula pesto, stirring well to distribute the sauce evenly.
  9. If needed, add a little cooking water to better coat the pasta.

Serve the arugula and asparagus pesto pasta immediately, optionally garnished with Parmesan or Pecorino shavings and a few toasted pine nuts.

Fun Fact

Arugula pesto is a more peppery and less intense variant compared to classic Genoese pesto. Although this recipe is not a traditional Italian classic, it combines a love for fresh flavors and the use of aromatic herbs, two hallmarks of our culinary tradition.