10 November 2013

Char-grilled Asparagus & Parsley Pesto Pasta


Asparagus, how I love those tender green spears. They’ll make at least one appearance a week at the dinner table until their season is over. They are not happy travellers so I always like to make the most of always too short season.  And I always like to find some new ways to cook with them.  This week over at I Heart Cooking Clubs it is all about in season, so asparagus was an obvious choice.  Even better this another fast one!



Char-grilled Asparagus & Parsley Pesto Pasta, from donnahay.com.au

Serves 2

Ingredients

1 bunch asparagus, trimmed
¼ cup (60ml) olive oil, plus extra, for brushing
2 cups flat-leaf parsley leaves
1 cloves garlic, crushed
2 anchovy fillets
½ cup (40g) finely grated parmesan, plus extra, to serve
Zest of one lemon
Juice of 1 lemon
200g spaghetti
Salt & pepper

Directions

Preheat a char-grill pan over high heat. Brush the asparagus with oil & sprinkle with salt & pepper. Cook for a few minutes, until just charred. Allow to cool slightly & roughly chop. Place the asparagus in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon zest & juice, salt & pepper & blitz until roughly chopped. 

Set the pesto aside. Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente, with a little bite. Drain the pasta & reserve about  1 cup (250ml) of the cooking liquid. 

Return the pasta to the saucepan with the pesto & reserved liquid & toss to combine. Divide between plates & top with a little extra sprinkling of parmesan & cracked pepper to serve. 


Another speedy & tasty supper from Donna Hay & perfect for this weeks I Heart Cooking Club's In Season theme. This one is bright, fresh & satisfying, the char grilling adding a wonderful smokey sweet note.


If you like this you might like this Ottolenghi's Asparagus Mimosa
Three years ago Port & Chicken Liver Pate


Enjoy!

14 comments:

  1. OMG, I cannot wait to try this. I've often made pesto with broccoli, but never would have thought to do that with asparagus, and chargrilled asparagus at that. I bet the flavour of this is divine - I think this might be dinner tomorrow night.

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    1. I know right? This one is really good 😊 I foresee a lot of char grilled asparagus this summer 😊

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  2. This looks so bright and fresh! I love the idea of this with the pasta like you have it. I first started grilling asparagus with a DH recipe and I think I must have made it over 30 times by now...we are huge fans of asparagus here. Love your photo.

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    1. Thanks Kayte, you should share the recipe! I love anything asparagus!

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  3. I rarely venture beyond the traditional basil pesto and forget that it can be made of so many different things......this variation looks wonderful. I especially like the addition of the anchovies for an additional kick of flavour.

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    1. Thanks Zosia,,,I do recommend this one 😊 And anchovies do always add just that wonderful little depth of flavour.

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  4. I love the idea of this! So simple and I bet it was fabulous. Since we can get local asparagus throughout most of the year here, I am going to have to try this recipe soon. ;-)

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    1. It was pretty good Deb & so speedy! Local asparagus almost all year round….wow I am very envious….we have 6-8 weeks & I will just try & eat as much as possible 😊

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  5. Like Sue, I have made something like this using broccoli, but never with asparagus. I will be eagerly awaiting the day I can make this dish using fresh asparagus next spring. This looks beautiful!

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    1. Thanks Kim 😊 I do love broccoli pesto too, actually just about any sort of pesto this was just a great new way with asparagus for me.

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  6. This is just great! I have never tried pesto with asparagus before, and grilling them sounds really good! A delicious plate of pasta for sure! A wonderful seasonal choice!

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    1. Hi Joyce, thanks 😊 It's quite short season here, not almost all year like Deb has!, so I have to make the most of it :)

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  7. Beautiful dish. So springy with asparagus and parsley. And that bit of lemon is hard for me to resist. It's fun to make pesto with non-traditional nuts and leaves. Parsley pesto is one of my favorites.

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    1. Thanks Michelle, love a little or a lot of parsley…so bright & fresh :)

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