Home

Reginette with White Asparagus Pesto

17/11/2023

Reginette with white asparagus pesto is an original and tasty recipe, capable of combining the delicate taste of white asparagus with a classic pasta shape. Here is the recipe for you:

Ingredients

  • 350 g of reginette (or another type of ribbon pasta)
  • 500 g of white asparagus
  • 50 g of pine nuts
  • 50 g of grated Parmesan cheese
  • 1 clove of garlic
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • Water for cooking the pasta
  • Optionally some basil leaves for a more Italian touch

Preparation

  1. First, clean the white asparagus by removing the woody part of the stem and peeling them with a peeler to remove the outer and fibrous part.
  2. Cut off the asparagus tips and set them aside. The tips will be used later to garnish the dish.
  3. Cook the asparagus stems in boiling salted water for about 10-15 minutes or until they become tender. Then, drain them and let them cool.
  4. In the meantime, bring a pot of salted water to a boil for the pasta.
  5. Prepare the pesto by putting the asparagus stems in a blender along with the garlic cloves, pine nuts, half of the Parmesan, a pinch of salt, pepper, and a generous drizzle of extra virgin olive oil. Blend everything until you get a smooth cream. If you prefer, you can also add a few basil leaves to further Italianize the pesto.
  6. Cook the reginette in boiling water for the time indicated on the package. A couple of minutes before the pasta is ready, add the asparagus tips to cook them slightly.
  7. Drain the pasta and asparagus tips, reserving some of the cooking water.
  8. Place the pasta and asparagus tips in a bowl or in a large skillet and mix with the white asparagus pesto. If necessary, add some of the cooking water to make it creamier.
  9. Serve the pasta hot, finishing the dish with the remaining Parmesan and a drizzle of extra virgin olive oil.

Curiosity

White asparagus is less bitter compared to the green ones and has a softer and more delicate texture. They are typical of some Italian regions like Veneto and Lombardy, where there are specific varieties that are very appreciated, such as the white asparagus of Bassano or that of Cimadolmo PGI.

I recommend pairing this dish with a fresh and aromatic white wine, such as a Sauvignon Blanc or a Verdicchio, which enhance its delicacy without overpowering the flavor of the asparagus.

Reginette with White Asparagus Pesto