Pasta with Asparagus, Carrot, and Pistachio Pesto

Summary

Yield2
SourceRestaurant Bouley in New York
Prep Time45 minutes
Main IngredientPasta
MealEntrees

Description

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 New York City. David Bouley’s version was more refined and served over a shellfish ravioli, but I have made this recipe for years with amazing results.

SKILLS USED:
Trimmed Asparagus
Roasting Nuts and Seeds

Ingredients

  • 1 lb Asparagus, cleaned, trimmed, and cut into 1-inch lengths
  • 4 carrots, peeled and cut into coins
  • 3 T sliced garlic
  • 0.5 zest of a lemon
  • 3 T honey
  • 12 fresh basil leaves
  • 1 T fresh thyme leaves
  • 0.5 t ground cumin
  • 3 T olive oil
  • 6 strips of bacon, cooked and crumbled
  • 0.5 c Chicken stock
  • extra virgin olive oil
  • salt and pepper to taste
  • 0.25 c ground, roasted pistachios
  • Parmigiano-Reggiano for garnish

Instructions

Pulse 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.