Scallion And Ginger Pesto Pasta With Asparagus Recipe

Recipe By Slurrp

This scallion and ginger pesto pasta with asparagus is a refreshing twist on traditional pesto pasta. The combination of scallions and ginger adds a unique flavor profile to the dish, while the asparagus adds a fresh and crunchy texture. The pesto is made with a blend of scallions, ginger, garlic, Parmesan cheese, and pine nuts, creating a vibrant and flavorful sauce. Tossed with al dente pasta and saut茅ed asparagus, this dish is a perfect balance of flavors and textures.

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Scallion And Ginger Pesto Pasta With Asparagus
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Ingredients for Scallion And Ginger Pesto Pasta With Asparagus Recipe

  • 4 ounce Pasta
  • 1/2 bunch Asparagus
  • 1 tablespoon Olive Oil
  • 2 Scallions, Chopped
  • 1/2 inch Ginger, Peeled And Chopped
  • 1 cloves Cloves Of Garlic
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Pine Nuts
  • As required Salt And Pepper To Taste
  • as needed Optional Garnish: Additional Parmesan Cheese And Chopped Scallions

Directions: Scallion And Ginger Pesto Pasta With Asparagus Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  • STEP 2.In the meantime, trim the tough ends of the asparagus and cut them into bite-sized pieces.
  • STEP 3.Heat olive oil in a large skillet over medium heat. Add the asparagus and saut茅 for 3-4 minutes until tender-crisp. Remove from the skillet and set aside.
  • STEP 4.In a food processor, combine scallions, ginger, garlic, Parmesan cheese, pine nuts, and olive oil. Pulse until smooth and well combined.
  • STEP 5.Once the pasta is cooked, drain it and return it to the pot. Add the scallion and ginger pesto and toss until the pasta is well coated.
  • STEP 6.Gently fold in the saut茅ed asparagus and season with salt and pepper to taste.
  • STEP 7.Serve the scallion and ginger pesto pasta with asparagus hot, garnished with additional Parmesan cheese and chopped scallions, if desired.

Cooking Tips

  • For a spicier kick, add a pinch of red pepper flakes to the pesto.
  • If you prefer a smoother pesto, blanch the scallions in boiling water for 30 seconds before blending.
  • Feel free to add other vegetables like cherry tomatoes or roasted bell peppers for extra color and flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This scallion and ginger pesto pasta with asparagus is best served immediately while the pasta is still hot and the flavors are fresh.
  • Garnish with additional Parmesan cheese and chopped scallions for added flavor and presentation.
  • Pair it with a side salad or garlic bread for a complete meal.
Nutrition
value
147
calories per serving
6 g Fat7 g Protein20 g Carbs10 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    7g
  • Carbs
    20g
  • Fiber
    10g

MacroNutrients

  • Carbs
    20g
  • Protein
    7g
  • Fiber
    10g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    230mg
  • Iron
    5mg
  • Vitamin A
    135mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    172mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    97mg
  • Manganese
    4mg
  • Phosphorus
    144mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp