Here is a fresh and tasty dish, simple to make and healthy, wholegrain spaghetti seasoned with a delicious pesto prepared with asparagus, pistachios and lemon zest. Pistachios are a concentrate of unsaturated fatty acids, potassium, vitamin E, phytosterols and carotenoids with an anti-inflammatory and antioxidant action. Asparagus provides vitamins, such as those of group B, E and K, mineral salts such as calcium, magnesium, iron and potassium, but also precious saponins, substances with anti-tumor and cholesterol-lowering action. And that's not all, other ingredients, such as basil, which is anti-inflammatory, lemon, a mine of antioxidants, and Parmesan, a source of calcium, enrich this dish that loudly announces that spring has arrived!
Ingredients
320 grams of wholegrain spaghetti
1 bunch of green asparagus
50 grams of pistachios
1/2 clove of garlic
Basil, about ten leaves
Grated Parmigiano cheese
1 lemon
Extra virgin olive oil
Sea salt
Black pepper
Wash the asparagus and remove the final, harder part of the stem. Blanch the asparagus in abundant salted water for ten minutes, then drain and let them cool down. Cut off a few asparagus tips and set them aside. Pour the rest of the asparagus into the mixer, along with the pistachios, garlic, a few lemon zest, the juice of half a lemon and a drizzle of extra virgin olive oil. Blend then transfer to a bowl and add a little black pepper and as much extra virgin olive oil as you need to obtain a creamy consistency. Boil the pasta and drain it al dente, season with the asparagus pesto and the asparagus tips you left aside.
