Trofie with Asparagus Stalk Pesto Recipe

Ingredients

200g asparagus
1 lemon
75g vegetarian Italian hard cheese
1 garlic clove
10g mint leaves
75g walnut halves
100-125ml extra virgin olive oil
300g new potatoes or Jersey Royal new potatoes
25g stale bread
250g fresh trofie pasta

Prep: 20 mins | Cook: 15 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Set a large pan of salted water on to boil. Bend the asparagus spears till they snap. Set the tender tips to one side. Weigh the woody stalks – you should have around 100g stalks. Chop them into chunks around 2cm long. When the water is boiling, add the stalks and simmer for 4-5 mins till they're tender. Use a slotted spoon to scoop the stalks out of the water and leave to drain in a colander. Take the pan off the heat, but keep it and the water for later.

2. While the asparagus stalks drain and cool, finely grate the zest from the lemon and set aside. Finely grate the Italian hard cheese. Peel and grate or crush the garlic. Roughly chop the mint leaves and the walnut halves.

3. Scoop the asparagus into a blender or food processor. Add the grated cheese, mint, garlic, walnut halves, the juice from half the zested lemon and 100ml olive oil. Add a pinch of salt and blend to make a smooth purée. If it's a little dry, add a splash more olive oil. Taste the pesto and add a pinch more salt or a dash more lemon juice, if you think it needs it. Scoop the pesto into a clean tub or sterlised jar and set aside while you make your pasta.

4. Put the pan of water back on to boil again, topping it up if necessary. Scrub the potatoes and slice them into rounds about 1cm thick. When the water is boiling, add the potatoes. Bring the pan back to the boil, then turn the heat down and simmer for 6 mins till the potatoes are almost cooked but not quite.

5. While the potatoes cook, coarsely grate the stale bread. Set a frying pan on a medium heat and drizzle in a little olive oil. Add the lemon zest and fry, stirring for 15-30 secs, then add the grated bread. Season with a little salt and pepper and fry, stirring, for 2-3 mins till the breadcrumbs are golden brown and crisp. Scoop into a bowl and set aside.

6. When the potatoes have cooked for 6 mins, add the the trofie to the pan. Bring back up to the boil, then turn down the heat and simmer for 2 mins. Add the asparagus tips and simmer for a further 2-3 mins till the pasta is tender but still has a little bite, and the veg are cooked through. Scoop a mugful of water out of the pan (mind your fingers or use a mug), then drain the pasta and veg.

7. Return the veg and pasta to the pan and dollop in 2 heaped tbsp of the asparagus stalk pesto. Gently turn the veg and pasta to coat it in the pesto. Add more pesto, if you think it needs more sauce, and if it seems a bit dry or sticky, trickle in a little of the pasta water till your get the consistency you want. Divide the pasta pesto between warm plates or bowls and sprinkle over the fried breadcrumbs. Serve straight away.

8. Eat Me, Keep Me
Leftover pesto can be stored in the fridge in an airtight tub or sterlised jar for up to 3 days. The pesto can also be frozen for up to 3 months – freeze it in ice cubes and you have small portions of pesto, ready for defrosting and tossing with pasta, adding to soups and stews, using to top baked potatoes and brushing over chicken or fish before grilling.