Asparagus Pesto with Tiny Potatoes and Pasta

[Guest guest]

This is an excellent recipe. Made it last week.

Mari

 

Asparagus Pesto with Tiny Potatoes and Pasta

 

For the 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

1 tablespoon minced garlic

salt and freshly ground pepper

About 3/4 to 1 cup pure olive oil

1/2 cup freshly grated Parmesan cheese

3/4 pound marble-size potatoes

2 tablespoons extra virgin olive oil

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

 

 

 

Cut the cooked asparagus spears into thirds. Put in a

food processor with the basil, pine nuts, garlic, and

salt and pepper to taste. Keep in mind you will add

Parmesan as well, so be careful not to oversalt. With

the machine running, slowly add the cup of olive oil.

When the sauce is about the consistency of mayonnaise,

it has enough oil. Pulse in the Parmesan. Thin with

water if necessary to achieve a slick, saucy pesto.

Scrape into a bowl or jar, cover, and refrigerate

until needed. You should have about 3 cups. (Keeps

about 2 to 3 days, refrigerated.)

Put the potatoes in a pan of salted cold water to

cover and bring to a boil. Cook until tender, about 10

minutes. Drain and let cool for a few minutes. If the

potatoes are larger than about 1/2 inch in diameter,

cut in half.

 

Heat the olive oil in a medium sauti pan over

medium-high heat until hot. Add the potatoes and cook

until browned and crispy all over, about 5 minutes.

Season to taste with salt and pepper. Keep warm.

 

While the potatoes are browning, return the water used

for cooking the asparagus, if reserved, to a boil or

brint a new pot of water to a boil. Add more salt and

the pasta and cook until al dente, about 12 minutes.

Drain through a colander, reserving about 1/2 cup of

the pasta cooking water. Pour the pasta into a warm

serving bowl, add the potatoes, about 1 cup of the

asparagus pesto, several twists of pepper, and 1/4 cup

of the Parmesan. Toss well, thinning with the pasta

cooking water as necessary.

 

Dust with a light grating of Parmesan before serving

and pass the remaining cheese and a bowl of pesto at

the table.

 

 

 

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