Pesto Linguine with Asparagus
From: Ian Seddon's Cookbook
🥘 Ingredients
- shelled edamame 8 oz
- fat garlic cloves 4
- ears of fresh corn or frozen corn 1.33 cup
- asparagus 1 bunch
- Kosher salt and freshly cracked black pepper
- linguine 10 oz
- extra virgin olive oil 2 tbsp
- red pepper flakes ½ tsp
- fresh basil leaves 1 handful
- roasted pistachios 0.12 cup
- medium lemons ½
- A drizzle of extra virgin olive oil
If you bought frozen corn, defrost in the fridge overnight before using. If your asparagus is on the thicker side, it may take an extra 2 to 3 minutes to become tender. If you bought green beans instead, cook as listed for the asparagus (French green beans may cook a bit faster). Storage: Store the pasta in the fridge for up to 4 days. You can eat it cold (pasta salad style!) but if desired, reheat in the microwave or on the stovetop until heated through, adding a splash of water if needed. Add on freshly chopped basil or a squeeze of lemon juice if desired. Nutrition boost: Use whole wheat or protein pasta. For more veggies, fold in chopped baby spinach in the last minute of cooking corn and asparagus.
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1For the pasta & veggies: shelled edamame , fat garlic cloves , ears of fresh corn or frozen corn , asparagus , Kosher salt and freshly cracked black pepper , linguine , extra virgin olive oil , red pepper flakes . For the for serving:: fresh basil leaves , roasted pistachios , medium lemons , A drizzle of extra virgin olive oil .
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2Bring a large pot of water to a boil. Measure out the edamame in a bowl and set next to the stove.
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3While the water comes to a boil, prepare the veggies. Garlic: Grate, mince, or use a garlic press. Corn: Position the ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into a bowl. Asparagus: Trim the bottoms of the spears where they start to turn woody, about 2 inches ( timer cm); see video here. Then, thinly slice the asparagus on a bias into 1-inch (2.5 cm) pieces (if the spears are fat, bisect them lengthwise first, then slice into pieces).
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4Cook the pasta. Once the water is boiling, salt it generously. Add the linguine. Set a timer for 4 minutes fewer than the box instructions for al dente; when the timer goes off, add the edamame to the pot. Cook until the pasta is al dente. Before draining, reserve 1/2 cup of pasta water, then drain the pasta and edamame, but do not rinse. Add back to the pot.
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5Cook the veggies. While the pasta cooks, heat a large frying pan over medium heat. Add 2 tbsp oil, and once shimmering, add the asparagus, corn, garlic, and red pepper flakes (if using). Season generously with salt and freshly cracked black pepper. Cook for 6-8 minutes (see Note 2), stirring occasionally, until the asparagus is tender. While this cooks, thinly sliver the basil and chop or mince the pistachios, if using.
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6Assemble: Add the corn and asparagus, Avocado Pesto, and a big splash (about 1/4 cup) of the reserved pasta water to the pot with the pasta. Toss well until everything is evenly coated and creamy, adding more pasta water as needed to loosen the sauce. Taste, adding salt or lemon juice as needed.
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7Divide among bowls and top with slivered basil, and if using, chopped or minced pistachios and/or a drizzle of olive oil.