Asparagus Pesto Paccheri Pasta
Ingredients
- 1 pack paccheri pasta
Pesto
- 200g fresh asparagus
- 3/4 cup loosely packed basil leaves
- 1 tablespoon roasted pine nuts
- 1/3 cup vegan Parmesan cheese or nutritional yeast
- 1-2 garlic cloves
- 1/2 teaspoon lemon juice
- salt and pepper, to taste
- 3 tablespoons extra-virgin olive oil
Preparation
Steam or boil asparagus for 8 minutes until tender.
Drain and add into the food processor with the rest of the ingredients except the olive oil.
Pulse until very finely minced scrapping down the sides as you go.
With a food processor still on, start slowly pouring in oil and pulse until it’s fully mixed and smooth.
Cook pasta according to the package directions.
Drain pasta reserving a half cup of cooking water.
Add pasta into a large mix bowl with asparagus pesto and toss well until combined, adding reserved pasta water to make pasta silky and saucy.
Serve right away and enjoy!
