Asparagus Pesto with Scapes and Chickpea Pasta is a fine example of a light, quick-to-make pasta dish. These dishes appeal during our hot summers, and this one with asparagus pesto is a keeper. Although pesto is traditionally made with basil, asparagus is the main character in this recipe. Pairing small, tender shoots with garlic scapes from the garden and a quickly assembled chickpea flour pasta yields a complete and delicious lunch or side dish, or as a satisfying dinner entree for those with larger appetites.
For another delicious summer pasta dish try FFA’s SHRIMP AND LINGUINE WITH SAUCE VIERGE – A MINCEUR SENSATION
For a delightful cold salad featuring garbanzo beans try thekitchn.com’s Israeli Couscous
Asparagus Pesto with Scapes and Chickpea Flour Pasta
Pesto made with fresh asparagus, garlic scapes and chana besan pasta
Ingredients
Pesto Ingredients
- 1 bunch tender asparagus
- 2 scapes cut into 1-inch pieces
- 1/2 cup toasted pine nuts
- 3/4 cup grated parmesan cheese
- 2/3 cup extra-virgin olive oil (EVOO)
- salt
- freshly ground pepper
Chickpea Pasta Ingrediens (for 4)
- 1 cup chana besan/chickpea flour
- 1 egg
- 1 tablespoon EVOO
- 1/2 teaspoon salt
- enough water to bind
Instructions
Directions to Make Pesto Sauce
- Clean asparagus and remove tough ends, trim the tips and set aside. In a food processor, or a Vita Mix f(or a finer result), drop in scapes and finely chop, adding nuts, cheese, ½ teaspoon salt and pepper to taste. With the motor running slowly add the EVOO. Correct seasonings and set sauce aside.
Directions to Make Pasta
- Combine chickpea flour, egg, EVOO, and enough water to make a stiff dough. Knead a few minutes until the pasta is smooth. Wrap and refrigerate for a ½ hour before rolling.
- Remove from fridge and on a well-floured board, roll out pasta 1/16-inch thick and cut ¼-inch strips using a sharp knife. You can also use a pasta machine.
Directions to Cook Pasta and Asparagus Tips for Garnish
- In a medium-sized pot of boiling water cook the pasta until it floats on the surface of the water, about 3 minutes. Remove. Add asparagus and boil briskly for 3 minutes until tender.
- Plate up the pasta with a dollop of asparagus pesto and decorate the top with asparagus tips. Serve.
Tried this recipe?Let us know how it was!
Leave a Reply