by PhoebeLapine
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my 28 recipes »
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PhoebeLapine's Notes:
Expand2 pounds asparagus Ask a question about this ingredient
1 pound fusilli Ask a question about this ingredient
1 cup cooked peas (fresh or frozen) Ask a question about this ingredient
1 cup mint leaves, tightly packed Ask a question about this ingredient
2 small cloves garlic Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
½ cup grated parmesan Ask a question about this ingredient
1/2 cup pinenuts, toasted Ask a question about this ingredient
¼ cup olive oil Ask a question about this ingredient
Bring a large pot of heavily salted water to boil. Blanche the asparagus for a few minutes, until just tender. Remove with tongs to an ice bath. Drain and set aside.
Ask a question about this stepReplace the pot with fresh water and salt and bring it to boil. Cook the pasta according to package directions until al dente. Drain in a colander.
Ask a question about this stepWhile the pasta is cooking, cut the asparagus into 1 inch pieces. Add the pieces from the top two thirds of the stalks to a large bowl. Add 1 cup of the bottom pieces to a small food processor. Pulse the asparagus along with the mint, garlic, lemon juice, ¼ cup of the pinenuts, olive oil and salt. Mix in the parmesan and taste for seasoning.
Ask a question about this stepAdd the cooked pasta to the bowl and toss together with the peas, remaining asparagus and pinenuts, and pesto. Best if served immediately.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
i will be trying this out IMMEDIATELY