This pesto is a great alternative to basil pestos. My mom isn't a big basil pesto fan, so this alternative version is a go to. It's packed with healthy vegetables and tastes great. I love butternut squash ravioli, and usually keeps some stocked in my freezer at all times. The pesto is easy to make and ahead and stores well in the fridge for a week, making this a super easy weeknight dinner.
Ingredients:
1 package butternut squash ravioli
1/4 cup cream
4 tablespoons Parmesan, grated
1 tablespoon pine nuts
Asparagus-Spinach Pesto:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, minced
1/2 cup freshly grated Sartori Parmesan cheese
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Preparation:
1. Boil water and cook ravioli according to package instructions.
2. Make the asparagus-spinach pesto. Boil asparagus in a medium saucepan for 2-3 minutes, until bright green and tender. Run under cold water to stop the cooking.
3. In a food processor, blend asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and salt until combined.
4. Drizzle in some olive oil until pesto is a nice consistency.
5. In a small saucepan, heat 1/4 cup pesto, 1/4 cup cream, and 3 tablespoons Parmesan cheese. Stir and bring to boil, then remove from heat.
6. Drain ravioli and toss with sauce. Top with Parmesan and pine nuts.
Ingredients:
1 package butternut squash ravioli
1/4 cup cream
4 tablespoons Parmesan, grated
1 tablespoon pine nuts
Asparagus-Spinach Pesto:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, minced
1/2 cup freshly grated Sartori Parmesan cheese
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Preparation:
1. Boil water and cook ravioli according to package instructions.
2. Make the asparagus-spinach pesto. Boil asparagus in a medium saucepan for 2-3 minutes, until bright green and tender. Run under cold water to stop the cooking.
3. In a food processor, blend asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and salt until combined.
4. Drizzle in some olive oil until pesto is a nice consistency.
5. In a small saucepan, heat 1/4 cup pesto, 1/4 cup cream, and 3 tablespoons Parmesan cheese. Stir and bring to boil, then remove from heat.
6. Drain ravioli and toss with sauce. Top with Parmesan and pine nuts.