Delicious and flavorful asparagus pesto pasta with anchovies. The recipe I want to tell you about today features delicious asparagus that I turned into a delightful green cream that envelops the pasta, in my case spaghetti. Asparagus are a typical spring vegetable that I really love, it’s just a pity that their season always lasts too short. But to enjoy them longer, I blanch them for a few minutes and then freeze them. Asparagus are rich in beneficial properties for the body. They contain few calories, are high in fiber, vitamin C, A, and B. Plenty of reasons to take advantage of their season and consume them in abundance in many recipes. Today I’ll tell you how I prepared Spaghetti with asparagus cream enriched with anchovy fillets in oil and crunchy breadcrumbs. I recommend not to miss the recipe for Puff pastries with asparagus and speck and the recipe for Asparagus muffins. So let’s hurry to the kitchen and prepare together the Pasta with asparagus and anchovies
AND DON’T MISS THESE RECIPES ALSO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 212.18 (Kcal)
- Carbohydrates 28.71 (g) of which sugars 1.67 (g)
- Proteins 8.31 (g)
- Fat 7.37 (g) of which saturated 1.91 (g)of which unsaturated 1.16 (g)
- Fibers 2.69 (g)
- Sodium 411.91 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with asparagus pesto
- 11.3 oz spaghetti
- 14.1 oz asparagus
- 1/3 cup grated Parmesan cheese
- 5 fillets anchovies in oil
- 1/4 cup breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 pinch pepper
What you need
- Immersion blender
How to prepare Pasta with asparagus pesto
Clean the asparagus by removing the harder part of the stem. Wash them under running water and then let them cook in boiling water for 10-12 minutes. First, place the stems in the water, and after 3-4 minutes, add the more tender tips.
Drain the asparagus and transfer them to the cup of an immersion blender. Add half a teaspoon of salt, the grated Parmesan cheese, and 3 tablespoons of extra virgin olive oil. Blend until you obtain a delightful green cream.
While the asparagus is cooking, cook the pasta, I used spaghetti, in plenty of salted water. Drain the pasta al dente, reserving a bit of the cooking water. Mix the pasta in a bowl with the asparagus cream. Also, add a few tablespoons of the cooking water and the anchovy fillets in small pieces.
Toast the breadcrumbs in a small pan with 2 tablespoons of oil. Stir over high heat and let it brown, turning it with a wooden spoon. Serve the spaghetti with asparagus on plates and sprinkle the toasted breadcrumbs on top.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the asparagus cream in advance and store it in the fridge in a container
If you don’t like the taste, you can remove anchovies from the recipe
Don’t miss the recipe for theBasil and lemon pesto
