Spaghetti with asparagus & spinach pesto
- 2 bunches asparagus, cut into 4cm pieces
- 60g (2/3 cup) finely grated pecorino, plus extra, to serve
- 1 tablespoon baby capers
- 1 lemon, rind finely grated, juiced
- 1 large garlic clove chopped
- 45g (1/3 cup) walnuts toasted
- 100g baby spinach leaves
- 2 tablespoons extra virgin olive oil
- 375g pkt wholegrain spaghetti
- 1 tablespoon Fried baby capers, extra, to serve (optional)
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Bring a large saucepan of salted water to the boil over high heat. Cook 1 bunch of asparagus for 3 minutes or until tender. Remove with a slotted spoon. Refresh under cold running water.
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Process cooked asparagus, pecorino, capers, lemon rind, garlic, 1/4 cup walnuts and 50g spinach in a food processor until finely chopped. With the motor running, add the lemon juice and oil until smooth and combined. Season well.
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Cook the pasta in the pan, adding the remaining asparagus for the last 1 minute of cooking time, or until al dente. Drain, reserving 1/2 cup cooking water.
Combine leftover walnuts with butter, brown sugar and cinnamon to stuff apples before roasting, or process and stir with whole-egg mayo to toss through potato salad.