Linguine with Creamy Asparagus Pesto

This restaurant quality pasta dish will have everyone asking for the recipe. Tender California asparagus stalks are puréed into a flavourful pesto mixture that is combined with a touch of cream to make a velvety sauce, perfect for linguine.

Ingredients

linguini
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  • 1 1/2 lb (750 g) California Asparagus, trimmed
  • 1/2 cup (125 mL) lightly packed fresh parsley leaves
  • 1/2 cup (125 mL) finely grated Parmesan cheese
  • 1/4 cup (50 mL) toasted pine nuts
  • 2 tbsp (30 mL) lemon juice
  • 4 cloves garlic
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/4 cup (50 mL) olive oil, divided
  • 1 lb (500 g) dry linguine noodles
  • 1 lb (500 g) boneless, skinless chicken breasts, thinly sliced
  • 1/2 cup (125 mL) 35% whipping cream
  • 1/4 cup (50 mL) California Ripe Olives, chopped
  • 1/4 cup (50 mL) chopped sun-dried tomatoes

Procedure

  1. Bring a large pot of salted water to a boil. Blanch asparagus for 3 to 5 minutes or until tender; transfer asparagus to an ice water bath, drain and dry well. Cut spears into lengths. Reserve enough stalk pieces to measure 2 cups (500 mL); set remaining asparagus aside for later use.
  2. Pulse reserved stalks, parsley, cheese, pine nuts, lemon juice, garlic and half of each the salt and pepper in a food processor until smooth. With the motor running, slowly drizzle in all but 1 tbsp (15 mL) olive oil until well combined. (Pesto can be prepared up to 1 day ahead.)
  3. Cook linguine according to package directions. Reserve 1/2 cup (125 mL) cooking water; drain linguine well. Meanwhile, heat remaining oil in a large, nonstick skillet set over medium-high heat. Season chicken with remaining salt and pepper; brown for 5 minutes. Add pesto and cream; cook, stirring, until heated through. Add hot linguine, reserved asparagus, olives and sun-dried tomatoes; toss until well coated. (Add pasta water as needed to achieve desired consistency.)
  4. Tip: Use this versatile pesto as you would a traditional pesto in all kinds of dishes from appetizers to entrées.

Makes 6 servings.

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