Pasta with Asparagus, Carrot, and Pistachio PestoDescription
As the weather warms, I always take out my asparagus recipes and start cooking them about mid-April, following the asparagus season as it begins in the Southern U.S. (some of the Texas asparagus this year is great at this time) and eventually finds it way up to the local stuff in the Twin Cities toward the end of May. This recipe came to me fourteen years ago from Restaurant Bouley in
SKILLS USED: Ingredients
InstructionsPulse the asparagus and carrots in a food processor until ground, but not mushy. In a bowl combine this mixture with garlic, lemon zest, honey, basil, thyme, cumin, and olive oil. Place mixture in a 13 x 9-inch baking pan, cover with aluminum foil, and roast for 30 minutes at 400 degrees, uncovering midway through the process. Let cool, and when it is room temperature stir in the pistachios, bacon, and chicken stock. Salt and pepper to taste. Place 12 ounces of sauce into a sauté pan, add 2 portions of noodles (6-8 cooked ounces), and sauté until hot and liquid has tightened around the pasta. Serve, passing plenty of ground Parmigiano-Reggiano at the table. |
User loginPollWhat's the most bizarre food you've tried at the state fair? Teriyaki ostrich on a stick 18% Deep-fried twinkie 28% Fried frog's legs 16% Krispy Kreme hamburger 11% Alligator on a stick 26% Total votes: 117
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