Fresh peas and asparagus pasta salad with a nutty and aromatic pecan pesto is a fantastic combination to whip up for a quick, tasty vegetarian side dish.
Fill a medium saucepan with water and add a good pinch of salt. Bring the water to boil and place 2 cups of pasta into rolling water. Cook pasta as per packaging until al dente.
Wash and cut asparagus into smaller pieces on a diagonal.
Bring a medium saucepan of water to boil.
Add asparagus and frozen peas to rapid boiling water and blanch for 2-3 minutes.Drain asparagus and peas with a colander and run under cold water for 30 seconds or so to stop them for further cooking. You can also plunge them into a bowl of icy cold water.
Salad Dressing
Add basil, pecans, grated parmesan cheese and garlic into a food processor or hand blender. Pulse several times.
Scrape down the sides and continue to blend for approximately 1 minute.
While the food processor is running, slowly add the extra virgin olive oil in a steady stream. Blend until a smooth mixture.
Remove the lid and add lemon juice, lemon zest, salt and pepper. Pulse a couple more times.
Taste and adjust flavours as required.
Assembly
Place pasta, asparagus and peas together in a large bowl.
Add pecan pesto dressing and coat pasta well.
Grate lemon zest on top and drizzle extra virgin olive oil.
Serve.
Video
Notes
You can substitute orecchiette for shorter shaped pasta in this recipe. Conchiglie, penne, fusilli, casareccia or farfalle would be good options.
Pecan pesto can be adjusted according to your tastes. You can adjust the lemon juice to be less if you prefer less citrus flavours. Add some more extra virgin olive oil if the pesto dressing is feeling gluggy.
Any leftover pecan pesto can be stored in an airtight jar for up to 2 weeks in the fridge.