Nutrition balance score
Good
Glycemic Index
42
Low
Nutrition per serving
Calories1494.4 kcal (75%)
Total Fat118.7 g (170%)
Carbs70.8 g (27%)
Sugars6.7 g (7%)
Protein43.7 g (87%)
Sodium862.8 mg (43%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the pesto:
1 ¼ cupasparagus
roasted
¾ cupparmesan cheese
¼ cuppine nuts
2 clovesgarlic
1lemon
Juice of
1lemon
Zest of
⅓ cupolive oil
Black pepper
to taste
For the pasta:
Instructions
Step 1
1.) Preheat oven to 400F. Remove the ends of the asparagus by snapping them off. Place them on a parchment lined baking tray and drizzle them with olive oil. Roast in oven for 15-20 minutes until golden and crispy. Remove and let them come to room temp.
Step 2
2.) Bring a pot of water to a boil and season with 2 tbsp kosher salt. Cook pasta until 2 minutes before al dente (it will continue to cook in the sauce.) Reserve 1 cup of pasta water.
Step 3
3.) Place all the pesto ingredients into a food processor and blend until it forms the consistency of your liking. You can always thin it out by adding more oil. Season to taste with black pepper.
Step 4
4.) Add the pesto to the cooked pasta and mix well, if too thick then thin it out with the reserved pasta water. I used 1/3 cup. Portion into bowls and serve with minced chives, soft goats cheese and thinly sliced asparagus on top.
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