Pasta with hazelnut pesto and asparagus
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Pesto pasta gets an upgrade with hazelnuts (instead of expensive pine nuts) and the mellow citrus flavour of preserved lemon. Great with seasonal asparagus and the whole dish can be ready in under 20 minutes.
Ingredients
For the pesto
- 1 garlic clove, roughly chopped
- pinch salt
- 60g/2¼oz fresh basil leaves
- 50g/1¾oz hazelnuts, toasted, plus extra to serve (optional) – see recipe tips
- 30g/1oz plant-based hard cheese or regular Parmesan for a non-vegetarian recipe, grated, plus extra to serve (optional)
- 25g/1oz nutritional yeast
- 125ml/4fl oz good-quality extra virgin olive oil, plus extra to serve (optional)
- 1 large preserved lemon, finely grated zest only
For the asparagus and pasta
- large bunch asparagus, woody stems removed and thinly sliced lengthways
- 200g/7oz long dried pasta, such as linguine, spaghetti or tagliatelle
- salt
Method
To make the pesto, use either a pestle and mortar or a blender or food processor.
If using a pestle and mortar to make the pesto, add the garlic and salt and pound to a smooth paste. Add the basil a handful at a time and bruise gently rather than smashing. Work in the hazelnuts and pound until coarse but well combined. Fold in the cheese and nutritional yeast. Slowly drizzle in the oil while turning the pestle until the mixture is a loose pesto-like consistency. Stir through the preserved lemon zest.
If using a food processor or blender to make the pesto, blend the garlic, salt, basil, hazelnuts, cheese, nutritional yeast and half of the oil in a food processor or blender. Add the remaining oil and blend again until there is a loose but still textured pesto-like mixture. Stir through the preserved lemon zest.
To make the asparagus, bring a large saucepan of heavily salted water to the boil. Cook the asparagus for 1 minute, or until just tender. Transfer the asparagus to a bowl using tongs or a slotted spoon, reserving the cooking water in the pan.
To make the pasta, add the pasta to the same cooking water and cook until al dente (cooked but still firm when bitten). Reserve a mug of the pasta cooking water then drain.
Return the drained pasta to the pan. Add the pesto, asparagus and a splash of pasta water. Toss gently over a low heat until glossy and well coated. Add more pasta water if needed to loosen.
Divide the pasta mixture between bowls and finish with a sprinkling of cheese, a drizzle of oil and a scattering of hazelnuts, if using.
Recipe tips
You can buy ready roasted and chopped hazelnuts which are very easy to use in this recipe. If buying whole hazelnuts, it's best to pick blanched hazelnuts which have the bitter skins removed.
