A bright and lemony pesto sauce with penne and asparagus. A quick and easy spring meal.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 minutes
2 cups uncooked penne
1 veggie bouillon cube
1 bunch of asparagus
2 cloves of garlic
1 lemon – juiced
1/2 cup parsley
1/2 cup basil
1/4 cup olive oil
1/2 cup freshly grated parmesan
Black pepper – a few twists
A little pasta water – about 1 or 2 tbs.
1/4 cup of pine nuts
Bring a large pot of water to a boil. Add penne and veggie bouillon cube. Cooking according to package directions.
Wash and snap off the tough ends of asparagus. Slice asparagus into 1 to 2 inch pieces.
Heat a little olive oil in a sauté pan. Add just washed asparagus (with a little water clinging to the asparagus) and 1 minced garlic clove, cover pan and cook over medium heat for 4 minutes. Give the pan a shake after 2 minutes.
Add lemon juice, parsley, basil, 1 garlic clove, olive oil, parmesan and black pepper to a mini food processor. Puree to create the pesto. If it’s too dry add just a touch of pasta water – 1 tbs at a time.
Add asparagus to a bowl, wipe out the sauté pan and add pine nuts. Heat pan over medium heat and gently shake the pan till the nuts turn golden brown.
Drain penne and add to the asparagus.
Toss pasta and asparagus with pesto and toasted pine nuts and serve.