Asparagus, Hazelnut & Pesto Spagetti
It’s so exciting when Asparagus comes into season! To me, it’s the signal of all the beautiful spring and summery veggies and fruits that are to come over the warmer months. Asparagus is at its loveliest when its super fresh, so if you have it in the garden, have it at your local farmers market or live near or happen to drive past an asparagus grower, be sure to pick some up. If you are at the supermarket, study the bunches well before selecting.
This is one of my (many) favourite ways to enjoy asparagus at the moment and if you have to take a plate to share, this is a lovely one to take along to a picnics, BBQ’s and any other bring a plate situations.
This recipe brings together asparagus and parsley which are both growing in abundance at this time of the year. Parsley and New Zealand spinach grows wild all around the Otago harbour. I would love to go for a parsley collecting stroll when we lived in Port Chalmers. Any edible greens are great here: watercress, basil or a mixture of edible greens would be perfect!
Ingredients
Two bunches of thin Asparagus, chopped to 5cm lengths
500g Pasta (I like Ceres Gluten Free Quinoa & Rice Spagetti)
3/4C Roasted Hazelnuts (1/2C for the Pesto, 1/4C for decoration)
Pesto - see recipe below.
Parmesan if desired - it’s not needed.
Pesto (without dairy)
One bunch of Parsley
Juice of 1 Lemon
1 Garlic Clove, chopped
1/2 Cup of Lightly Roasted Hazelnuts (or roasted almonds or cashews for a creamy option)
150ml Extra Virgin Olive Oil
Salt and Pepper to season
Instructions
Place the parsley, garlic, lemon juice, hazelnuts, salt and pepper into a food processor and pulse for a few seconds until parsley is finely chopped. (If you like your pesto extra crunchy then add your hazelnuts after you have added to oil).
With the engine running, slowly pour the olive oil to create a lovely thick pesto consistency. Check the flavour and add more salt and pepper if desired.
Putting it together
Cook pasta to almost al dente or as you usually like it.
Add the chopped asparagus to the pasta water for the last minute or two of cooking.
Drain pasta and asparagus in a colander.
Put into a bowl and stir together pesto, pasta and asparagus.
Adorn with chopped Hazelnuts
Enjoy xxx
