Spring is slowly but surely turning into summer here up North! That’s such a great feeling, although I have to stay inside writing my thesis, AND I’m having allergic symptoms. But who cares, it’s summer! During the past days the temperature has raised to more than 20 C and yesterday me and S spent some time outside reading and writing. I’d love to sit on our back yard doing the work, but seriously I should get better sunglasses to see my screen in the sunshine.
Now doing the thesis should be my first priority, as in one week I’ll be moving back to Helsinki! I can’t believe it’s so close…the time runs so fast…it runs out, actually. But I’m doing my best to get as much done during this week as possible. Other non-food related news is that yesterday I received the cutest video regards for my birthday from my in-laws in Brazil. I think I’ll have to post the video so that you can see it too. It made me so happy, it made my day!
But to the serious business: food. As the summer is now here I think it could be a time for my last asparagus post of the spring. Let’s put it tentatively, as I might still go back to asparagus during the early summer. Here’s a recipe of spaghetti with asparagus and spinach pesto. The original recipe is from Simply Recipes, that I’ve been browsing lately quite a lot. I love their way of doing namely simple and delicious food. Just like the one that follows.
This time I followed the original ingredients and amounts very precisely. Only the pine nuts I had to replace with roasted almonds, just because the pine nuts are a bit too expensive for a student budget. But unless you have a situation like mine, don’t substitute pine nuts with anything, as they give a truly unique and delicious flavor! If you however have to do like I did, use less than 2,5dl of the nuts.
Spaghetti with Asparagus and Spinach Pesto (serves 3)
450g fresh asparagus, washed and woody ends cut
3 handfuls baby spinach, washed and drained
1 big or 2 small cloves garlic, peeled
2,5dl parmesan cheese, grated + more for serving
2,5dl pine nuts
75ml good olive oil
juice of half lemon
salt and black pepper to taste
Bring water to a boil in a large saucepan. Sprinkle in some salt.
While water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 of the pine nuts for the pesto paste and 1/4 to mix in whole.
When the water boils, drop the asparagus in. Let boil for 2-3 minutes only, so that the veggies keep their bright green color and become slightly tender. Remove the asparagus from the pan and rinse with cold water to stop cooking. Cut off some asparagus tips, to use for garnish.
Add some water into the pan if needed, and bring to a boil again. Add some salt and cook the pasta according to the package instructions.
While pasta is boiling, prepare the pesto. Place the chopped asparagus, spinach, garlic, Parmesan, and 3/4 of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the olive oil until a paste forms. Add the lemon juice and lastly black pepper and salt to taste.
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