I love the changing of seasons and the culinary markers for each, currently Spring Asparagus and leaves of tender baby Kale. Bright, new green colors shooting up from the soil inspiring new recipes to be tried & shared.
Pesto using fresh chopped asparagus spears, tender kale leaves, lime juice, garlic, pistachios, olive oil and Parmigiano Reggiano? Why not! New season, new dish.
I tossed this deeply flavorful concoction with hot Bucatini pasta, chopped grape tomatoes and shreds of Parm. Simple, fresh, Spring.
Do you ever use Bucatini? I prefer it to regular spaghetti noodles. Bucatini is a bit larger and has a teeny-tiny hole running through each strand…look closely at the photo below and you may can see the hole…for the pasta sauce to soak into giving it more flavor and sauce for every bite. I get Bucatini and most of my pastas from Lazzaroli Pasta located on 5th Avenue North here in Nashville. If you have not been there treat yourself to an outing to Tom Lazzaro’s wonderful little homemade pasta and Italian grocery store. It is small in size but mighty in deliciousness.
Hello Spring & Bon Appetit Y’all.
Hello Spring Pesto with Asparagus & Kale tossed with Bucatini Pasta
- 1 lb. fresh tender Asparagus spears, trimmed, rinsed & patted dry & chopped
- 1/2 cup shelled Pistachios
- 2 handfuls of baby Kale, rinsed & patted dry
- 1-2 garlic cloves
- Juice of one Lime
- 1/2 to 1 cup shredded Parmigiano Reggiano
- Olive oil
- Sea Salt and freshly ground Black Pepper
- 1 lb Bucatini pasta noodles
- chopped grape or cherry tomatoes
- Add chopped asparagus spears and pistachios to a food processor and pulse until roughly chopped.
- Add kale and garlic and pulse several times to make a finer chop but still rough.
- Add lime juice and 1/2 cup Parmigiano. Pulse a few times. I prefer a rough chop pesto, but you make your version how you like it.
- With processor running drizzle in approximately 1/2 cup olive oil. I like less oil but if you prefer a more oily pesto then go ahead and add more.
- Scrape pesto out into a bowl. Stir in salt and black pepper to taste.
- Cook Bucatini according to package directions and drain well. Save 1 cup of hot pasta water.
- Toss hot pasta with a generous portion of the pesto & hot pasta water. Top with chopped tomatoes and additional Parmigiano. Store leftover pesto in a jar with a tight-fitting lid chilled for up to 2 weeks or freeze.
Note: This pesto is wonderful topping a flatbread pizza or smeared on crusty bread slices.
Teresa Blackburn www.teresablackburnfoodstyling.com www.foodonfifth.com