Spring Green Pesto Paccheri Pasta

A vibrant bowl of large paccheri tubes coated in a bright, herbaceous green pesto sauce, tossed with tender asparagus, broad beans, and sweet sun-dried tomatoes.

Ingredients

• 350 g paccheri pasta
• 1 bunch asparagus
• 1 cup fresh spinach leaves
• 1 cup broad beans
• 1/2 red onion
• 4 pieces sun-dried tomatoes
• 2 tbsp pistachios
• to taste olive oil
• to taste salt and pepper

Instructions

1. 1Peel the asparagus

   

   Hold each asparagus stalk firmly and use a vegetable peeler to gently shave off the fibrous outer skin along the lower half of the stalk. This ensures a tender texture once cooked.

   Tip: Peel only the bottom half of the stalks to keep the tender tips intact.
2. 2Chop the asparagus

   

   Line up the peeled asparagus stalks on the cutting board and use a sharp chefs knife to slice them crosswise into small, uniform bite-sized pieces.

   Tip: Keep your fingers curled inward like a claw while holding the asparagus to safely guide the knife blade.
3. 3Blanch the spinach

   

   Gather fresh spinach leaves and place them directly into a metal mesh strainer basket submerged over boiling water to quickly wilt the greens while preserving their bright color.

   Tip: Blanching the spinach briefly keeps the green vibrant for the pesto sauce without overcooking.
4. 4Boil the paccheri pasta

   

   Carefully drop large paccheri pasta pieces into the metal mesh strainer basket placed in boiling water so they cook evenly and can be easily retrieved when done.

   Tip: Cook the paccheri until al dente so they hold their shape when tossed with the heavy pesto sauce.
5. 5Sauté the vegetables

   

   Add the sliced red onion, chopped asparagus pieces, and broad beans into a pan with heated oil, tossing them continuously with a wooden spatula until tender and fragrant.

   Tip: Cook on medium heat to soften the vegetables without browning them too quickly.
6. 6Transfer cooked vegetables to blending cup

   

   Carefully transfer the cooked vegetables from the pan into a tall blending cup using a wooden spoon. Ensure all the sauteed onions and green vegetables are moved smoothly to prepare for blending.

   Tip: Make sure to scrape up any flavorful juices left in the pan to maximize taste in the final sauce.
7. 7Blend into a smooth green sauce

   

   Insert an immersion blender into the tall cup containing the blanched spinach and vegetables. Blend thoroughly until a smooth, vibrant green sauce forms.

   Tip: Hold the blender steady at the bottom of the cup initially to prevent splashing, then slowly move it up and down.
8. 8Slice sun-dried tomatoes

   

   Take the sun-dried tomatoes and slice them into thin strips using a sharp chefs knife on a clean white cutting board. These strips will add a sweet and savory bite to the finished dish.

   Tip: Pat the sun-dried tomatoes dry before slicing to prevent them from slipping on the cutting board.

Storage & Reheating

Burn It Off

Frequently Asked Questions