Pistachio-Basil Pasta with Asparagus

Instructions

1. Prepare the Pistachio-Basil Sauce

   5 min hands-on

   • Combine garlic, pistachios, Parmesan, soybeans, basil leaves (reserving a few for garnish), lemon juice, olive oil, water, and a pinch of salt in a blender.
   • Blend until smooth and creamy, adjusting with more water if needed. Set aside.

2. Cook the Pasta

   3 min hands-on9 min waiting

   • Cook the pasta in boiling salted water until al dente, following package instructions.

3. Prepare the Asparagus

   4 min hands-on

   • Trim tough ends off asparagus. Separate tips and set aside.
   • Shave remaining stalks into thin ribbons with a vegetable peeler.

4. Cook Asparagus and Soybeans

   1 min hands-on2 min waiting

   • Add asparagus tips, ribbons, and remaining soybeans to pasta pot 2 minutes before pasta is done.
   • Cook until vegetables are tender-crisp.

5. Reserve Pasta Water and Drain

   2 min hands-on

   • Reserve about 1 cup of pasta water before draining.
   • Drain pasta and vegetables, then return to pot.

6. Combine and Create the Sauce

   3 min hands-on

   • Add Pistachio-Basil Sauce to pasta and vegetables.
   • Stir in reserved pasta water, a little at a time, until sauce is creamy and coats pasta.

7. Adjust and Finish

   1 min hands-on

   • Taste and adjust seasoning with salt, lemon juice, or olive oil as needed.

8. Plate and Garnish

   2 min hands-on

   • Divide pasta among plates.
   • Top with Parmesan, cayenne, and basil leaves.
   • Cooking tips:
   • For extra creaminess, add 1-2 tablespoons of the reserved pasta water to the sauce while blending.
   • Use a high-quality Parmesan cheese for maximum flavor.
   • To keep the asparagus vibrant green, avoid overcooking; it should remain tender-crisp.
   • If you prefer a nuttier flavor, toast the pistachios lightly in a dry pan before blending.
   • Serve immediately to enjoy the best texture and flavor of the sauce and vegetables.