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Gallery Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes Credit: Christopher Testani Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 bunch fresh mint, stems discarded (about 1 cup packed leaves) 1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving 2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving 1 small clove garlic, smashed and peeled 2 teaspoons finely grated lemon zest (from 2 lemons) Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for drizzling 12 ounces campanelle or other short, ruffled pasta 12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups) 1 pint cherry tomatoes, halved
Gallery Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes Credit: Christopher Testani
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes Credit: Christopher Testani
Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes
Credit: Christopher Testani
Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 bunch fresh mint, stems discarded (about 1 cup packed leaves) 1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving 2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving 1 small clove garlic, smashed and peeled 2 teaspoons finely grated lemon zest (from 2 lemons) Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for drizzling 12 ounces campanelle or other short, ruffled pasta 12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups) 1 pint cherry tomatoes, halved
Directions
In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
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All Reviews for Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
