A low-waste, vegetarian dish that highlights Mediterranean ingredients. Adaptable to use pantry staples such as artichokes or olives and produce ends.
Course Main Dishes
Cuisine Italian
Keyword Vegetarian
Essential Ingredient Asparagus
Prep Time 18 minutesminutes
Cook Time 12 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 488kcal
Ingredients
1bundleasparaguswell washed, drained
1/2cupwalnut pieces
1cupsoft herb stems and leaves, packedbasil, parsley, oregano, mint
1clovegarlicpeeled
1lemonzested and juiced
1/2 teaspoonsea salt
¼cupextra virgin olive oildivided
1/2cupfreshly grated Parmesan cheeseor Pecorino Romano
1packageBarilla Penne Rigate
1cupchopped artichoke heartsor other Mediterranean pantry ingredients such as olives, white beans, sun dried tomatoes etc
1/2teaspoon freshly ground black pepper
Instructions
Cut three, 1-inch pieces from the tops of the asparagus and reserve. Trim off an inch off the woody ends, leaving about 2 inches of stalk for pesto. If I have broccoli stems to use up, I peel and slice those now.
Heat a skillet over medium heat and add 2 tsp olive oil. Toss in the asparagus stalks and cook for 6-8 minutes, stirring often, until they are slightly charred and soft when poked with a fork. Remove and cool, Roughly chop the stems to break up the fibrous peels.
Toss the walnuts in the same pan and toast for about 3 minutes per side. Cool. Bring a large pot of salted water to a low boil while you prepare the pesto.
In a blender or food processor, combine the asparagus stems, herbs, walnuts and garlic. Pulse to finely chop everything, stopping and scraping down the sides as needed. Add 2 Tablespoons lemon juice, salt, cheese and remaining olive oil. Blend into a green pesto.
Cook penne for 10 minutes, stirring occasionally. Tip the asparagus tips (and broccoli stems, if using) into the boiling pasta and boil rapidly for 1 minute. *Reserve 1/2 cup of pasta water* then drain the pasta and veg in a large colander.
In the same pot, combine about 2/3 cup pesto and the pasta water. Return the pasta and veg to the pot, along with the artichoke hearts and stir thoroughly to coat. Taste to season.
Heap in a serving bowl and top with a spoonful of pesto. Finish the dish with the lemon zest, black pepper and a drizzle of spicy olive oil. If desired, garnish with additional toasted walnuts, fresh herbs, or shavings of Parmigiano-Reggiano. Serve promptly.
Notes
Zero waste tip: You can keep the woody asparagus ends for vegetable stock.