CNYEats A Taste of Utica Linguini with Asparagus Pesto

by Joanne on May 15, 2011

Check out our local cook book with every recipe sure to please the entire family.


This week we’re cooking up Linguini with a delicious Asparagus Pesto sauce.  It can be found on page 120 and the recipe was posted by Mario.


If you want easy, absolutely tongue pleasing tasty, you want to make this pasta.  A quick week night meal for sure.


Serves 4 to 6

  • 1 lb fresh asparagus
  • 3 fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped pecans or walnuts (I used pecans)
  • 1 small clove raw garlic
  • 1/4 tsp salt
  • 3 TBS olive oil (separated) *NOTE:  I found the pesto too dry and added 1/3 cup olive oil PLUS 2 TBS hot pasta water PLUS 3 TBS lemon juice.
  • 1 lb linguini

Cook the linguini al dente then drain.  Add one tablespoon of olive oil to the drained, hot linguini.

Put the remaining olive oil (water and lemon juice if you decide to use), asparagus, basil, cheese, nuts, garlic, and salt into the blender.  Blend until smooth. Pour over the linguini and serve.


It’s really that simple.


It’s really THAT tasty!

Next week:  Spaghetti Aglio Olio

The key to this quick, simple, centuries old favorite is using the best and freshest ingredients possible.  The better, more flavorful the ingredients, the better the dish, no question about it! It’s one of our all time favorites.

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  • At 2011.05.15 15:21, Chaya said:

    Pesto serves so many purposes. It is easy to make and it transforms dishes, as it did this one.

    • At 2011.05.15 21:49, McKayla @ Green Groats said:

      This is making my mouth water! Mmmm. Looks so good!

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