Asparagus Pesto With Tiny Potatoes And Pasta

Ingredients

Pesto:

  • 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
  • 1/2 cup packed coarsely chopped fresh basil
  • 2 tablespoons pine nuts, toasted
  • 8 cloves minced garlic
  • Gray salt and freshly ground pepper
  • About 1 cup pure olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 pound marble-size potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups uncut fresh basil leaves
  • Gray salt and freshly ground pepper
  • 3/4 pound dried orecchiette or other pasta the same size as potatoes
  • About 1/2 cup freshly grated Parmesan cheese

Description

Food Network Invites You To Try This Asparagus Pesto With Tiny Potatoes And Pasta Recipe From Michael Chiarello.

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