This Roasted Asparagus Pea Pesto Pasta is the epitome of deliciousness with its fresh peas and asparagus spears. The pesto sauce is so creamy it brings comfort to every plate, especially topped off with crumbled chevre cheese.
This has been an interesting last few months to say the least! We have experienced confusion, fear, anger, frustration and so much more. This lockdown has been a challenge due to the isolation and not being able to hang out with friends and family. Although, this has given me a lot of time to reflect on what is really important to me. I have been focusing on training my mind to be in more of a neutral state as best I can. It is not always easy but it helps me to get out of a place of fear and depression.
Spending less time on my devices is one of the things that has helped me to find that elusive neutral state. This has led me to seek out things that uplift my spirit like taking walks in nature, bike riding, cooking, making art and learning new crafts like knitting. My creativity is the one thing that has kept me grounded. For instance, creating new recipes like this pasta dish and the photos to go with them.
This dish pairs nicely with a Rosé or a sparkling wine.
Roasted Asparagus Pea Chèvre Pesto Pasta – CaliZona
6 - 8 servings
Ingredients
- 1 1/2 Bunches Asparagus - roasted - recipe below - divided
- 2 Pounds Fresh Pea Pods - about 1 1/2 cups - divided
- 1/2 Cup Raw Walnuts
- 3/4 Cup Chèvre Cheese
- 3/4 Cup Asiago Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 2 Teaspoons Sea Salt
- 2 Tablespoons Butter
- 2 Tablespoons White Rice Flour
- 16 oz. Brown Rice Pasta
- 1/2 Cup Pasta Water - reserved
- 1 Cup Half and Half
Roasted Asparagus
- 1 1/2 Bunches Asparagus
- 2 Tablespoons Extra Virgin Olive Oil
- Sea Salt
Instructions
Asparagus
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Pre-heat oven to 425 degrees.
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Wash the asparagus and COMPLETELY dry.
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Snap off the tough ends and discard. (If they are thick, you can peel the outside. Mine were thin so I didn’t peel them.)
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Place them on a baking sheet and make sure you keep half of a bunch separate for the pesto. Drizzle olive oil and sprinkle with salt over the asparagus. You may need to do this in two batches.
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With your hands, gently coat the asparagus evenly and spread out to a single layer.
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Place on the top rack of your oven and bake for 6 - 8 minutes, depending on how thick they are.
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When they are finished cooking, let them cool and cut into desired lengths. For the pasta, I cut the spears into thirds. Set aside.
Peas
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Remove the peas from their pods, measure and put into a pot of filtered water.
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Bring to a boil, then turn off the heat and leave in the water for no more than one minute. Use a timer.
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Drain in a colander and rinse with cold filtered water.
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Let cool and divide. About 3/4 cup each.
Pesto
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When peas are cool, add 3/4 cup of them along with half a bunch of asparagus, asiago, chevre, walnuts, garlic, lemon, olive oil and salt into a food processor or blender and puree until really smooth.
Sauce
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Add the butter to a large straight-sided pan, on medium-low heat.
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When the butter is melted, whisk in the white rice flour.
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Add the milk a little at a time. It will seize up at first and will smooth out as you add more milk.
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Whisk in the pasta water and then whisk in the pesto a little at a time.
Pasta
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Cook the pasta according to the package. I usually drain the pasta a minute or two less than the package instructions.
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Make sure to reserve a half cup of pasta water.
Assemble
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Stir in the pesto, peas and asparagus into the pasta.
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Top individual plates with crumbled chèvre.
