Recipes | Asparagus End Pesto with Fettuccine
Asparagus End Pesto with Fettuccine
For those of us who hate wasting food, the asparagus end is frustrating. It’s fibrous and woody yet it’s still bursting with the unmistakable flavor of asparagus. But believe it or not, you can use those ends for more than feeding your compost pile. Let us walk you through how to get more out of your Ontario-grown asparagus ends with this Asparagus End Pesto with Fettuccine!
Ingredients
Servings
- 1 Bunch Ontario-Grown Asparagus, Ends Removed and Reserved
- 4 Cloves Garlic, Peeled
- 200g Almonds, Roasted, Unsalted
- 1/2 Cup Flat Leaf Parsley, Coarsely Chopped
- 1/2 Cup Olive Oil
- 1/2 Tsp Kosher Salt
- 1 Lemon, Juiced
- 1 Cup Grana Padano, Shredded
- 1 Lb Uncooked Fettuccine
- 3 Shallots, Halved and Thinly Sliced
- 1/4 Cup Dry White Wine
Instructions
Step 1
Place the asparagus ends in a small saucepan and cover them with cold water. Add the garlic cloves and place over high heat. Bring the water to a boil and liberally salt the water. Boil the ends for 40 minutes or until extremely tender. Drain the ends and set aside to cool slightly.Step 2
When the ends are a little cooler, place them in a large food processor. Add the almonds and parsley. Blitz until the mixture resembles mulch.Step 3
Set the food processor to low and slowly stream in the olive oil and lemon juice. Add the salt and blitz for a moment more. Transfer the pesto to a bowl and fold in the Grana Padano. Set the pesto aside.Step 4
Take the asparagus stalks and remove the tips. Using a vegetable peeler, cut the stems into ribbons and set them aside.Step 5
Bring a large pot of water up to a boil. Once the water is boiling, liberally salt the water and add the fettuccine. Cook according to the package’s directions.Step 6
While the pasta is cooking, heat a quarter-sized amount of olive oil in a large deep skillet. Once the oil is shimmering, add the shallots and a good pinch of salt. Sauté over medium-low heat until translucent.Step 7
Deglaze the pan with white wine and transfer the now-cooked fettuccine from it’s pot to the pan. Reserve ½ a cup of the pasta cooking liquid. Add the asparagus and ½ cup of the pesto. Toss the pasta to coat and disperse the asparagus throughout. Use as much pasta water as necessary to generate a smooth silky sauce.Step 8
Take the pasta off of the heat and divide across four bowls. Top with additional Grana Padano and serve.
