HOME > Recipes > Cavatelli with Grilled Asparagus, Green Onions and Lemon-Herb-Pistachio Pesto

Cavatelli with Grilled Asparagus, Green Onions and Lemon-Herb-Pistachio Pesto

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 bunch asparagus, trimmed and thinly sliced on an angle

  • 1 bunch scallions or spring onions, whites and light greens, roots trimmed and thinly sliced on an angle

  • 1 cup fresh peas

  • 1 cup flat-leaf parsley tops, packed

  • 1 cup mint and tarragon leaves combined, packed

  • Zest and juice of 1 lemon or lime

  • 2 cloves garlic

  • 1 fresno, jalapeño or Serrano pepper, seeded and coarsely chopped

  • 1/4 cup Sicilian pistachios, lightly toasted

  • Salt and pepper

  • 1/4 cup EVOO – Extra Virgin Olive Oil, plus additional for drizzling

  • 1/4 cup grated Pecorino cheese

  • 1 pound cavatelli

Preparation

Bring a pot of water on a boil for the pasta. 

Heat a large skillet over medium-high heat with olive oil and butter. Sauté asparagus and onions 2-3 minutes; add in peas toss to heat through, 2-3 minutes. 

In the bowl of a food processor, add herbs, lemon zest and juice, garlic, chili pepper, pistachios, salt and pepper, and pulse-chop into a pesto. Stream in 1/4 cup EVOO with the machine on then scrape pesto into a large serving bowl. Stir in Pecorino. 

Salt boiling water and cook pasta 6-7 minutes, undercooking it by 1 minute from package directions. Remove 1 cup starchy, salty cooking water, add it to pesto. Drain pasta and add it to the pesto along with the asparagus, scallions and peas; toss to combine. Drizzle with EVOO to finish. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...