Recipe: Asparagus Pesto and Tomato Burrata Pasta
With spring just around the corner, President’s Choice wants to change what you think a meal should be, how we eat it and when. Chef Soo Kim has reimagined a classic pasta dish with homemade pesto, ravioli grandi heirloom tomato and burrata filled egg pasta. This recipe is perfect for your next dinner party.
Asparagus Pesto and Tomato Burrata Pasta
8 oz (250 g) asparagus, tough ends removed
1/3 cup (75 mL) lightly packed PC Fresh Basil
1/3 cup (75 mL) grated PC Black Label Aged 36 Months Parmigiano Reggiano
3 tbsp (45 mL) lightly toasted pine nuts
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) fresh lemon juice
3/4 tsp (4 mL) salt
1/2 cup (125 mL) PC New World EVOO Extra Virgin Olive Oil
1 pkg (250 g) PC Black Label Heirloom Tomato and Burrata Pasta
1/2 tsp (2 mL) freshly ground black pepper
Shaved PC Black Label Aged 36 Months Parmigiano Reggiano (optional)
1. Chop all but four asparagus stalks; place in food processor with basil, grated cheese, pine nuts, lemon rind, lemon juice and salt. Pulse until chopped. With machine running, drizzle in 1/3 cup (75 mL) of the oil, scraping down sides, until smooth; transfer to bowl.
2. Shave remaining four asparagus stalks into ribbons using vegetable peeler starting from end to tip; set aside.
TIP: Cover and refrigerate remaining asparagus pesto to use in gourmet sandwiches or as a toast spread. Pesto is also delicious over a fried egg.
TIP: Stir sour cream or mayonnaise into asparagus pesto for a quick dip to serve with crudité or pita crisps.
TIP: Stir asparagus pesto into scrambled eggs during the last cooking stage; serve with avocado slices and crumbled nori.
3. Cook pasta in large saucepan of boiling salted water for 3 to 4 minutes; drain. Meanwhile, heat large frying pan over medium heat; add 2 tbsp (25 mL) of the oil and half of the pesto. Add pasta and swirl, gently turning pasta to coat; transfer to platter.
4. Coat asparagus ribbons gently with remaining 1 tbsp (15 mL) oil; arrange over top of pasta and sprinkle with pepper and, if using, shaved cheese.
Per serving: 490 calories, fat 38 g, sodium 650 mg, carbohydrate 27 g, fibre 3 g, protein 11 g. Source of fibre