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Roasted Asparagus Pesto and Parmigiana with Pasta

February 11, 2014 by Joan Nova in Latin, One dish meal, Pasta, Recipe Development, Vegetables | 9 Comments

A really simple, quick and delicious pasta dish.

Fresh asparagus, garlic and walnuts roasted at high temperature with olive oil, salt and pepper.

Puree half of asparagus with roasted garlic, walnuts, a little chicken broth, olive oil, fresh lemon juice and parmigiana cheese (to taste).

Place remaining asparagus under broiler with parmigiana and shredded mozzarella.

Whole grain spaghetti.

Finish with freshly ground black pepper.

É Molto Bono !!


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. aurora Reyes says:

    mmmmmmhmmm good! Will try soon

  2. I just made a quart of pesto from my absolutely huge basil plant so your timing is perfect. The recipe sounds so good I am going to make it tonight!
    sandra axelrod recently posted..Cooking ClassesMy Profile

  3. Aurora Gil says:

    Please send receipe to SAS. Looks fantastic.

  4. How did I miss this post. Sippity is correct..very elegant.

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