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- Watercress pesto and shaved asparagus…
Watercress pesto and shaved asparagus tagliatelle verdi
Prep time:
Cook time:
Serves: 4
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Ingredients
- 500g asparagus
- 500g tagliatelle
- 1 pinch chilli flakes
- 1 handful grated parmesan, (to serve) plus 40g grated for the pesto
- 100g watercress, for the pesto (a few leaves saved to garnish)
- 1 large garlic clove, roughly chopped (for the pesto)
- 60g walnuts, (for the pesto)
- 80ml extra virgin olive oil, (for the pesto)
Method
Step 1
Bring a large saucepan of salted water to the boil.
Step 2
Snap the ends off the asparagus and blanch in the water for 3-4 mins until al dente. Use a slotted spoon to lift them out and leave to cool in a colander.
Step 3
Add the pasta to the same water and cook for around 8-10 mins, or until al dente.
Step 4
While the pasta is cooking, put all the ingredients for the pesto (except for the oil and parmesan) into a food processor. Start to blitz and then stream in the oil until you have the consistency you like. Add the 40g parmesan and pulse a couple of times to combine. Taste and season accordingly.
Step 5
Take the cooled asparagus and using a peeler or sharp knife, shave into long ribbons.
Step 6
Drain the pasta, add the asparagus ribbons and as much of the pesto as you like. Toss to coat everything.
Step 7
Serve the pasta topped with the remaining watercress, a drizzle of extra virgin olive oil ,a pinch of chilli flakes, grated parmesan and fresh black pepper.
Shop the ingredients
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