It seems like every new recipe I’ve had lately is inspired by a food that I need to make before it goes bad. This week? Asparagus! I was trying to think of something to make for dinner the night before my 5K race. I knew I wanted to get some carbs in me, and pasta was my craving. So, I decided to whip up an asparagus based sauce for some linguine that turned out delish!
Asparagus Pesto Sauce
1 bunch of asparagus
2-3 tablespoons pine nuts (1/4 cup if you’d like some leftover to top your pasta dish)
2 cups spinach
3 cloves garlic, chopped
garlic salt, pepper, basil, oregano
1. Chop up one bundle of asparagus into 1-2 inch pieces.
Put a large skillet on medium heat. Once pan is hot and cover the bottom with chicken broth and add asparagus. Saute until just tender.
2. While asparagus is cooking, place a second skillet over medium heat. Once hot, toast pine nuts until they are golden brown. Be careful when toasting these, they burn easily!
3. Once asparagus is cooked, remove from heat. Add asparagus, spinach, garlic, pine nuts, a swirl of EVOO, and the chicken broth from the asparagus pan to a food processor (or magic bullet/blender if you don’t have one, like me).
Season with garlic salt, pepper, basil, and oregano. Blend until smooth. (*Note* I didn’t use much more than 1/3 cup of chicken broth when blending the sauce, and it resulted in a thicker base. To thin out, use a little more chicken broth.)
4. Serve with pasta, choice of protein (I chose chicken), pine nuts and fresh Roma tomato. (I also had this pesto on a salad, and eggs. Both were great!)
This dish was delicious!
I used just enough sauce to coat the pasta. There was a pretty heavy garlic flavor to it. If you aren’t as big a fan of it as I am, feel free to use 2 garlic cloves instead of 3, or don’t add too much garlic salt when you season it.