After what seemed like the longest week ever, my husband, our kids and I piled into the car and drove to Chicago on Saturday so I could take care of some personal things. I knew my husband was tired but he didn’t say a word and drove the entire 2.5 hours to Chicago, dropped me off and took the girls to the Navy Pier for rides and shaved ice.
Sometimes I wonder how I got so lucky with him. He’s very good to me and is a man of action. If he says he’s going to do something, he does it. I love this about him. And after I returned home from BlogHer Food in Miami, my mom, who was here helping to take care of the girls in my absence, told me that Paul had spent several hours outside over the weekend doing lawn work, weeding, mowing the lawn and trimming the bushes. I could tell she was having a “I love my son-in-law” type moment. My husband is the best. Our marriage is no where near perfect but we understand each other, we support each other and we love each other.
I love him so much that I made this spaghetti with asparagus pesto for him. This vegetarian pesto dish which he slightly covered in sriracha (that’s ok) but still ate the whole thing without mentioning the fact that there was no meat in the dish.
The routine has been this: if we have steak or meat one night, Paul knows to expect a completely meatless, vegetarian dish the next. Makes perfect sense right? I think so .. and I love that I can cook for him . . not just the foods he loves but also the foods that are good for him.
Plus, I had a huge bunch of fresh asparagus in my refrigerator and a bag of walnuts just calling my name.
I got the idea to blend the asparagus from this post and then came across this recipe on Food 52. I mean an asparagus purée?!!! Why not! This is delicious and brilliant and works wonderfully on crostini as well!
So, I added a heaping 1/4 cup of walnuts, a handful of cilantro and some salt . . and topped the pasta with more walnuts and pecorino! This flavorful asparagus pesto is a wonderful way to take advantage of all the seasonal asparagus you can still get your hands on.
If you’re an asparagus lover, you need to try this! I hope you enjoy!
Spaghetti with Asparagus Pesto and Walnuts
Ingredients
- 8 ounces dried spaghetti
- 1 garlic clove peeled and minced
- 3 tablespoons extra-virgin olive oil; split
- 1 pound asparagus spears; with the hard ends discarded and cut into 1-inch pieces
- Salt and freshly cracked black pepper
- big handful of fresh cilantro
- heaping 1/4 cup walnuts + more for garnish and topping
- Zest of one lemon
- freshly shaved pecorino cheese
Instructions
- Bring a large pot of water to a boil over high heat. Season with salt, then add the spaghetti. Cook according to package instructions to "al dente." Reserve 1 cup of the pasta water, then drain and rinse the pasta. Set aside.
- Heat about 2 tablespoons of olive oil and garlic in a large pan over medium heat for about 2 minutes, stirring often. Add the asparagus pieces (MINUS the tips), salt, pepper, and 1/3 cup of the reserved pasta water. Cover the pan and cook the asparagus for about 5 minutes or until tender.
- Add the cooked asparagus to your blender or food processor and purée until smooth. Add in the cilantro, walnuts and season with salt and pepper. Blend well until smooth.
- Add puréed asparagus mixture back to pan, along with the asparagus tips. Mix in the cooked pasta, the remaining tablespoon of olive oil, lemon zest, and a little more pasta water as needed to keep the sauce loose. Heat on low for a minute or two to allow pasta to absorb some of the sauce. Serve immediately, topped with more chopped walnuts and pecorino cheese.
Recipe adapted from Food 52.
I absolutely love the bits of walnuts in this pesto and topped on the pasta. For me, the walnuts, along with the asparagus make this dish! I hope you give this one a try soon!
Disclosure: This is not a sponsored post but I did receive a box of Diamond walnuts, pecans and pistachios to sample. All opinions expressed here are 100% my own.
How to Philosophize with Cake says
May 28, 2014 at 6:57 amAsparagus pesto sounds awesomely unique! I’ll have to try this meal sometime. 🙂
hipfoodiemom says
May 28, 2014 at 7:20 amThanks so much!! you need to try this ASAP! 🙂
Alice says
May 28, 2014 at 7:13 amInspired food is always to be found on this blog!
I love your warmth and happiness Alice. To me there rarely seems to be a day when I hear you getting down on the world or life. You have one of the most positive outlooks and I know that good food, great joy & family go hand in hand for you!
Ps, I love the idea of asparagus pesto! Now I just need to wait 9 months till I can try it!!!
hipfoodiemom says
May 28, 2014 at 7:20 amAlice, thank you so much! oh no. . but it will be well worth the wait! I forget that the seasons are different where you are!!
Dianna says
May 28, 2014 at 9:07 amThat is so sweet! Your husband sounds like a wonderful guy. I count my blessings that I feel the same about my guy… it makes such a huge difference to feel supported and loved! {Even when I am, admittedly, unlovable sometimes.} 😉 And as for this spaghetti, YUM. I get a little offended when the husband slathers my meals in sauce or condiments… but I’ve come to realize that I think it’s just a man thing. haha!
Matt Robinson says
May 28, 2014 at 10:01 amIsn’t it great to have someone like that in your life? You are both lucky to have each other, Alice! This looks incredible by the way, all of my favs in one.
Nancy @ gottagetbaked says
May 28, 2014 at 12:50 pmI love pesto soooooo much and it’s awesome that we’re out of the mindset that it HAS to be basil pesto all the time. I love that you can throw any veggie/herb/nut combo in the food processor and have something this fresh and delicious. I would’ve never thought to use asparagus, Alice. I’m drooling over all of these beautiful photos! And Paul is such a great guy/husband, he deserves to cover his in sriracha without a raised eyebrow 😉 You work damn hard in that household, girl. I’m glad you have a partner who recognizes that and shares in the load.
Maria | Pink Patisserie says
May 28, 2014 at 12:53 pmWhat a lovely dish, and what a lovely husband. Those moments of caring for each other by doing the things that need doing are really what love is all about. I’m craving pasta these days, can’t wait to give asparagus pesto a go!
Amy | Club Narwhal says
May 28, 2014 at 12:54 pmAlice, your husband sounds like a good, good man 🙂 As does this amazing pasta. I adore the idea of asparagus pesto and bet it tastes out of this world!
Zainab says
May 28, 2014 at 5:19 pmYour husband is lovely! Can he talk to mine to make him understand we can’t eat everyday? Lol! I love this pesto…creative!! Beautiful dish dear!
Jocelyn (Grandbaby Cakes) says
May 28, 2014 at 8:53 pmGirl this pasta is insanity in the best way possible! A bowl of this would set it off in my home right now!
laurasmess says
May 29, 2014 at 2:26 amHahaha… I love the fact that both our men tolerate the meat free nights, albeit with a little whingeing here and there. Aaron loves asparagus so I can imagine that this pasta dish would be a winner in terms of the meat-free dinner rotation! Oh, and… *wince* I have to admit to a sriracha addiction, too. I love putting it on EVERYTHING. Is that bad? 😉
Gorgeous post as always A! xx
Liz says
May 29, 2014 at 4:38 amAsparagus pesto???? YUM! And your Paul sounds like a keeper <3
Rok Jurca (ROKCO) says
May 29, 2014 at 7:28 amMmmmm I so much like spaghetti, especialy with pesto or tomato sauce. I never heard of asparagus pesto. Must be lovely. I usualy use basil pesto and pine nuts. Great recipe!
Melanie | Melanie Makes says
June 13, 2014 at 1:34 pmYour relationship reminds me so much of my own – we’re lucky girls!
This pasta dish sounds absolutely heavenly – a perfect addition to our Meatless Mondays!
Robyn Stone | Add a Pinch says
March 10, 2015 at 10:06 amWhat a beautiful pasta! I want this soon, Alice! Looks wonderful!
hipfoodiemom says
March 10, 2015 at 10:20 amThanks so much, Robyn!!! You wouldn’t ever think of asparagus pesto but it’s delicious!!