Spring Pesto Bucatini Pasta With Asparagus and Kale

I love the changing of seasons and the culinary markers for each. Spring brings asparagus and leaves of tender baby kale and fragrant mint. I made this pesto using fresh chopped asparagus spears, tender kale leaves, lime juice, garlic, pistachios, olive oil and Parmigiano Reggiano. I tossed with bucatini, which I prefer to spaghetti. Bucatini is a bit larger and has a teeny-tiny hole running through each strand, allowing pasta sauce to soak into it, giving it more flavor and sauce for every bite.

By | February 25, 2024

Ingredients

  • 1 pound fresh tender asparagus spears, trimmed, and chopped
  • 1/2 cup shelled pistachios
  • 2 handles baby kale, rinsed and patted dry
  • 1–2 garlic cloves
  • juice of one lime
  • 3/4 cup shredded Parmigiano Reggiano
  • 1/2 cup olive oil
  • 1 pound pound bucatini pasta
  • grape or cherry tomatoes, chopped

Instructions

1. Add chopped asparagus spears and pistachios to a food processor and pulse until roughly chopped. Add kale and garlic and pulse several times. Add lime juice and 1/2 cup Parmigiano. Pulse a few times until coarse. With processor running drizzle in olive oil.

2. Scrape pesto out into a bowl. Stir in salt and black pepper to taste.

3. Cook Bucatini according to package directions and drain well. Save 1 cup of hot pasta water.

4. Toss hot pasta with a generous portion of the pesto and 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.

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Ingredients

  • 1 pound fresh tender asparagus spears, trimmed, and chopped
  • 1/2 cup shelled pistachios
  • 2 handles baby kale, rinsed and patted dry
  • 1–2 garlic cloves
  • juice of one lime
  • 3/4 cup shredded Parmigiano Reggiano
  • 1/2 cup olive oil
  • 1 pound pound bucatini pasta
  • grape or cherry tomatoes, chopped
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