Asparagus Pesto w/Heirloom Fingerlings & Orecchiette
Prep time
Cook time
Total time
A seasonal twist on a Genoese classic, this asparagus pesto is perfect when tossed with heirloom fingerlings and Orecchiette.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 lb asparagus, trimmed and cooked
  • ½ cup chopped basil, packed
  • 2 tbsp toasted pine nuts
  • 3 cloves garlic, roughly chopped
  • ¾ cup extra virgin olive oil
  • ½ cup grated Parmesan cheese
  • Salt & Pepper to taste
For the Pasta
  • ¾ lb heirloom fingerling potatoes, rinsed
  • 2 tbsp olive oil
  • Salt & Pepper
  • ¾ lb orecchiette
  • ¼ cup grated Parmesan cheese + some for garnish
  1. Cut the asparagus into thirds, and add to a food processor bowl along with the basil, pine nuts, and garlic. Whirl until well chopped/blended, then drizzle in the olive oil while the food processor is on the low setting.
  2. Blend in the Parmesan using the pulse setting. Refrigerate until ready to use.
  3. Halve the larger potatoes, and add to a large pot of salted, boiling water. Cook for about 10 minutes or until tender. Drain.
  4. In a medium pan, heat the olive oil over medium-high heat, and add the potatoes, cooking until brown and crispy on all sides. Salt and pepper to taste.
  5. Meanwhile, bring a large pot of salted water to a boil, and add the pasta. Cook for about 12 minutes or until done. Reserve about ½ cup of the water before draining.
  6. Add the drained pasta along with the crisped potatoes to a serving bowl and toss with about half the pesto and the remaining Parmesan cheese. Use the reserved pasta water to thin out the mixture if necessary. Garnish with additional cheese.
This recipe makes about twice as much pesto as you'll need. And it freezes well, so pack up other half for later use. Also, to save on water and time, the asparagus, potatoes and pasta can be cooked using the same pot of water!
Recipe by Webicurean at