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Asparagus Pesto with Scapes and Chickpea Pasta

Asparagus Pesto with Scapes and Chickpea Flour Pasta

Pesto made with fresh asparagus, garlic scapes and chana besan pasta
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Prep Time 35 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 people

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.
Keyword asparagus pesto, chickpea pasta, garlic scapes, keep it cool, olive oil, recipes for summer, summer fare, vegetarian fare
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