Recipe: Asparagus Pesto and Tomato Burrata Pasta

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

Ingredients

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)

Instructions

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.

Nutritional Info
Per serving: 490 calories, fat 38 g, sodium 650 mg, carbohydrate 27 g, fibre 3 g, protein 11 g. Source of fibre

James Chung

Founder & Editor in Chief of Hello Vancity magazine. Email james@hellovancity.com

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