Making your own pasta sauce as opposed to buying canned sauce in the store can save you from ingesting some unnecessary sodium and preservatives. I tried this recipe over the weekend. Give it a shot, or make some traditional marinara sauce with some of this summer's deliciously juicy tomatoes!
1 bunch asparagus spears, trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine-grain sea salt
8 ounces of dried pasta
Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus. While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole. Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish. Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor or blender. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning. Cook the pasta until just tender. Check the directions on the pasta package. Drain and toss immediately with 1 cup of the asparagus pesto. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.
Colleen Forrest, RDN, LDN
Spectrum Health Services, Inc.