Pesto Pasta with Asparagus and Green Garlic

A celebration of the season, this gorgeous green pasta comes together in minutes thanks to a freshly packed pistachio pesto.

What You Get

Fresh pasta

Green garlic

Asparagus

Pistachio pesto

Grated cheese

Pea shoots

What You’ll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Makes 3 servings

Active Time: 10 min  

Total Time: 10 min

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 4 minutes or according to package instructions. Drain the pasta, reserving ⅓ cup of the pasta water.

Step 2

Thinly slice the white and pale green parts of the green garlic. Snap off the ends of the asparagus, and cut the asparagus into bite-size pieces. In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add the green garlic, asparagus, and a pinch of salt and sauté until the green garlic is translucent and the asparagus is tender-crisp, 3 minutes. Reduce the heat to low.

Step 3

Add the drained pasta to the pan, along with the pesto, half of the cheese, and the reserved pasta water, and toss to coat. Fold in the pea shoots last (they’ll wilt). Season to taste with salt and plenty of pepper.

Step 4

Heap the pasta on plates and sprinkle with additional cheese and the chile flakes, if you like. Serve warm, with a tossed salad on the side.