Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 lb Asparagus, chopped into 1" pieces; 1/2 lb Spaghetti ((Sub fettuccine, linguine if you prefer)); 1 Tbsp Cooking oil; 1 cup Edamame, shelled; 1 cup Peas; 2/3 cup Homemade pesto ((Ingredients listed separately)); 1 Lemon, juice of; 2 Tomatoes, chopped ((1 large or 2 small)); 1/2 lb Cucumbers, chopped; 1 tsp Honey; 1 tsp Dijon mustard; 1 1/2 Tbsp Sherry or red wine vinegar; 2 Tbsp Olive oil; 6 oz Mixed greens; 3 Tbsp Pine nuts ((Sub walnuts if you're on a budget)); 3 cups Basil, loosely packed; 1 clove Garlic, peeled; 1/2 Avocado (small); 1/4 to 1/2 cup Olive oil

Active: 35 min Total: 35 min

Original

Dependency

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Pesto Spaghetti with Asparagus and Edamame:

Asparagus - 1/2 lb , chopped into 1" pieces
Spaghetti - 1/2 lb ((Sub fettuccine, linguine if you prefer))
Cooking oil - 1 Tbsp
Edamame - 1 cup , shelled
Peas - 1 cup
Homemade pesto - 2/3 cup ((Ingredients listed separately))
Lemon - 1 , juice of

House Salad with French Vinaigrette:

Tomatoes - 2 , chopped ((1 large or 2 small))
Cucumbers - 1/2 lb , chopped
Honey - 1 tsp
Dijon mustard - 1 tsp
Sherry or red wine vinegar - 1 1/2 Tbsp
Olive oil - 2 Tbsp
Mixed greens - 6 oz

Basil Pesto (makes ~1 cup):

Pine nuts - 3 Tbsp ((Sub walnuts if you're on a budget))
Basil - 3 cups , loosely packed
Garlic - 1 clove , peeled
Avocado (small) - 1/2
Olive oil - 1/4 to 1/2 cup

Prep

Pine nuts (optional step) - Toast in a frying pan over medium-high heat until golden brown. It's also completely fine to skip this step.
Make pesto (this makes enough for tomorrow night) - Combine pine nuts, basil, garlic, and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping food processor on, until you get a sauce-like consistency. Season to taste with salt and pepper. Reserve ⅓ for tomorrow’s dinner. (Can be done up to 3 days ahead)
Asparagus - Trim off ends and then slice into 1” (2.5 cm) long pieces.
Tomatoes / Cucumbers - Prep as directed.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
This takes a bit of timing, but heat up a saute pan over medium-high heat 2 to 3 minutes before pasta is done. Add cooking oil to saute pan and then asparagus to pan. Saute.
Once pasta is done, use tongs to transfer cooked pasta directly from saucepan into saute pan (don’t toss pasta water just yet). Add in edamame, peas, and pesto. Toss until everything is coated nicely and warmed through. If you want your sauce to be ‘saucier’ just add a few tablespoons of pasta water. Remove from heat and finish with lemon juice. Season to taste with salt and pepper.
Whisk together honey, Dijon, vinegar, and olive oil (double if making tomorrow’s dinner). Toss with tomatoes, cucumbers, and mixed greens. Enjoy with pasta.

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