Cam and I were home alone for a few days. Cooking for just the two of us is always a challenge, especially since he is now in a grilled-cheese-for-every-meal phase. At least he wants to make them with me (he is finally wanting to cook again!)
One of the few other foods I can still get him to eat is pesto. He removed the asparagus (he is 4, after all) but devoured the pasta and peas, declaring it delicious! So, I had a tasty dinner and he ate something other than grilled cheese.
My cooking pictures are using quantities for two people, I have included the recipe for 4 servings. For the leftovers, I added in some sun-dried tomatoes, another fun way to eat this.
Pasta with Asparagus, Peas and Pesto
12 – 16 ounces pasta
1 lb asparagus (from Farmer Kim)
1 cup peas, fresh or frozen
Parmigiano Reggiano or Grana Padano, for serving
Bring a pot of salted water to boil. Add the pasta and cook according to package directions. With 4 minutes left to cooking, add the peas. Reserve 1/4 cup cooking water.
While the pasta cooks, cut the asparagus into 1-inch pieces, steam for 3 minutes.
Place the pesto in a large bowl. Add the asparagus.
Drain the pasta and peas and add to the bowl. Mix well to coat all with the pesto. Add some of the reserved pasta water if more liquid is needed.
Serve with grated cheese.
- Fetuccine with Saffron and Asparagus (andreasgardencooking.com)
- Spring Recipe: Asparagus Pesto (enoughgood.com)
- Springtime Pastas (jovinacooksitalian.com)
- Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme (nestleusa.wordpress.com)