ASPARAGUS & PISTACHIO PESTO PASTA
1 bunch asparagus, trimmed, tips reserved 1 cup packed fresh basil leaves ½ cup packed finely grated Parmesan 3 tbsp shelled unsalted pistachios or pine nuts 1 tsp finely grated lime zest 1 clove garlic Sea salt and freshly ground black pepper to taste ¾ cup + 2 tbsp extra-virgin olive oil, divided Freshly squeezed lime juice ¾ lb pasta of your choice 1 cup fresh green peas 1 cup cooked fava beans 1 clove garlic, minced 2 oz feta cheese, crumbled ⅓ to ½ cup pitted kalamata olives
To prepare the pesto, blanch the asparagus stems in boiling salted water for 2 minutes. Transfer to an ice water bath to cool; drain and set aside.
In the bowl of a food processor, combine the asparagus, basil, Parmesan, pistachios, lime zest, garlic and a pinch of salt and pepper; pulse to finely chop. With the processor running, add ¾ cup of the olive oil in a steady stream, pulsing until a paste forms; stir in the lime juice. Season to taste and set aside.
Cook the pasta according to the package directions; drain and set aside.
Meanwhile, heat the 2 tablespoons olive oil in a frying pan over medium heat. Add the peas, fava beans, asparagus tips and minced garlic; sauté for 3 to 4 minutes, or until the asparagus is lightly cooked but still crunchy and green. Season with salt and pepper.
Toss the pasta with 1 cup of the pesto and divide among four plates. Top with the green vegetables, feta and olives; serve immediately. The remaining pesto can be stored in an airtight container in the fridge for up to one week.
12 oz spaghetti 1 large shallot, finely chopped ½ cup whole-milk ricotta cheese 1 cup fresh green peas 1 tbsp chopped fresh cilantro 1 tbsp chopped fresh mint Finely grated Parmesan to taste 16 slices bresaola 4 tbsp walnuts or hazelnuts, toasted and chopped Pumpkin seed oil or extra-virgin olive oil for drizzling
Preheat the oven to 375°F. Cut the top off the butternut squash; set aside. Cut the bottom part in half and scoop out the seeds. Cut half the squash into ½" slices. Pat the slices dry and transfer to a large bowl. Toss with half the minced garlic, 2 tablespoons olive oil and 1 teaspoon ground coriander. Season with salt and pepper and toss gently. Transfer to a rimmed baking sheet and bake until the squash slices are cooked through and lightly roasted, 25 to 30 minutes; set aside.
Meanwhile, peel the remaining half squash. Dice the flesh and steam in a medium pot until tender, about 15 minutes. Purée with a ricer or in a food processor; set aside.
Cook the pasta according to the package directions, reserving ¾ cup of cooking water.
In a frying pan, heat the remaining olive oil over medium heat. Add the remaining ground coriander with the shallot and sauté for 4 to 5 minutes, without browning, until soft. Add the rest of the garlic and cook for 1 minute. Add the ricotta, puréed squash and ½ cup of the cooking water from the pasta, stirring until combined. Simmer for 1 to 2 minutes to heat the sauce through. Add the pasta to the sauce, stirring to coat (add more pasta water if needed). Add the peas, cilantro and mint and cook for 1 minute – the peas should stay green and crunchy.
Divide the pasta among four plates and top with grated Parmesan. Garnish with the bresaola, roasted squash and walnuts and drizzle with the pumpkin seed oil; serve immediately.