Pasta with asparagus pesto and tomatoes
Aromatic spring pasta with green asparagus pesto and Kikkoman Lemon Ponzu is a quick and flavourful dish for any occasion. The addition of Kikkoman Sesame Oil gives the pesto a nutty, roasted depth that goes perfectly with almonds.
Ingredients
Pasta:
Pesto:
Additionally:
Nutritional facts (per portion):
3,460 kJ / 827 kcalPreparation
Step 1
180 g casarecce pasta
Cook the pasta al dente according to the packet instructions. Drain, reserving 50 ml of the cooking water. Transfer the pasta back to the pot and keep warm.
Step 2
300 g green asparagus – 30 g grated Parmesan – 40 g toasted almond flakes – 1 handful fresh basil leaves – 2 tbsp fresh mint leaves – 1 garlic clove – 3 tbsp olive oil – 2 tsp Kikkoman Toasted Sesame Oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp freshly ground black pepper
Break off the woody ends from the asparagus. Cook the asparagus for 3-4 minutes until tender but still slightly crunchy, drain and cool in a bowl of cold water. Cut into pieces (set aside the tips for garnish) and place in a container. Add the Parmesan, almonds, basil, mint, garlic, olive oil, Kikkoman Sesame Oil, Kikkoman Lemon Ponzu and black pepper. Blend until smooth, adding some of the reserved pasta cooking water if needed.
Step 3
120 g halved cherry tomatoes – 15 g grated Parmesan – 20 g toasted almond flakes – 1 tsp grated lemon zest – A few fresh basil leaves – A few fresh mint leaves
Toss the pasta with the pesto and transfer to a plate. Top with the reserved asparagus tips and cherry tomatoes. Sprinkle with the Parmesan, almond flakes, lemon zest, basil and mint.
Tip:
Instead of throwing away the trimmed asparagus ends, freeze them and use them later, for example, to make vegetable stock.
Asparagus cooking time depends on thickness. Cook thinner asparagus for about 3 minutes and thicker asparagus for 4–5 minutes, so it stays tender but still crisp.
Recipe-ID: 1705
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180 g casarecce pasta
Cook the pasta al dente according to the packet instructions. Drain, reserving 50 ml of the cooking water. Transfer the pasta back to the pot and keep warm.
300 g green asparagus – 30 g grated Parmesan – 40 g toasted almond flakes – 1 handful fresh basil leaves – 2 tbsp fresh mint leaves – 1 garlic clove – 3 tbsp olive oil – 2 tsp Kikkoman Toasted Sesame Oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp freshly ground black pepper
Break off the woody ends from the asparagus. Cook the asparagus for 3-4 minutes until tender but still slightly crunchy, drain and cool in a bowl of cold water. Cut into pieces (set aside the tips for garnish) and place in a container. Add the Parmesan, almonds, basil, mint, garlic, olive oil, Kikkoman Sesame Oil, Kikkoman Lemon Ponzu and black pepper. Blend until smooth, adding some of the reserved pasta cooking water if needed.
120 g halved cherry tomatoes – 15 g grated Parmesan – 20 g toasted almond flakes – 1 tsp grated lemon zest – A few fresh basil leaves – A few fresh mint leaves
Toss the pasta with the pesto and transfer to a plate. Top with the reserved asparagus tips and cherry tomatoes. Sprinkle with the Parmesan, almond flakes, lemon zest, basil and mint.
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