Gemelli & Asparagus with Watercress Pesto

Name: Gemelli & Asparagus with Watercress Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pkg Italpasta Artisan Gemelli; 1/2 lb asparagus spears (trimmed and cut into 1-inch (2.5 cm) pieces); 1/2 cup toasted walnuts (divided); 2 cloves garlic (whole); 1 1/2 cups watercress (packed); 1/2 cup packed fresh parsley (chopped and divided); 1/3 cup extra virgin olive oil; 2 tbsp lemon zest; 3/4 tsp salt; 1/2 tsp pepper; 1/4 cup Pecorino cheese (grated); 2 tbsp Parmesan cheese (grated); 1/3 cup Parmesan cheese (shaved)

Ingredients

1 pkg Italpasta Artisan Gemelli
1/2 lb asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces
1/2 cup toasted walnuts, divided
2 cloves garlic, whole
1 1/2 cups watercress, packed
1/2 cup packed fresh parsley, chopped and divided
1/3 cup extra virgin olive oil
2 tbsp lemon zest
3/4 tsp salt
1/2 tsp pepper
1/4 cup Pecorino cheese, grated
2 tbsp Parmesan cheese, grated
1/3 cup Parmesan cheese, shaved

US – Metric

Instructions

Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking time. Drain and refresh under cold running water; drain well and set aside.
In food processor, pulse 1/4 cup (60 mL) walnuts and garlic until finely ground. Add watercress, half of the parsley, olive oil, lemon zest, salt and pepper; pulse until smooth. Stir in Pecorino and Parmesan until blended.
In bowl, toss together pasta, asparagus and watercress pesto. Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled.
Just before serving, garnish with shaved Parmesan, and remaining walnuts and parsley.