Spaghettini with Asparagus Pesto

by Eugenia Bone, from The Kitchen Ecosystem (Clarkson Potter, 2014)



If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth. You can also jazz up the garnishes: try sautéed shrimp, a dollop of homemade ricotta, or chopped fresh chives, or a combination.

¾ lb spaghettini

1 heaping cup asparagus pesto, warmed

Salt and freshly ground black pepper to taste

4 tablespoons grated Parmesan or pecorino cheese for garnish

4 tablespoons toasted breadcrumbs

Bring a large pot of salted water to a boil over a high heat. Add the spaghettini and cook until al dente. Drain. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.