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Super !! Made it for my family and the kids loved it ! I put less sauce I theirs and it was perfect . As for the adults I put regular amount of sauce and it was sooooo tasty! Thank you so much for sharing !
I came back to tell you I made this last night for dinner as a test, as I wanted to see if it would be nice for a dinner party I’m having over the weekend. It was yummy!! I think the friends coming over on Saturday night will love this. Thanks!
Mmmm, this is so good! I’m eating this meal as I type and it is delicious! I have to say, I was skeptical when I read the recipe, immediately thinking of an over-green flavor, but I am happy to report that I was wrong! Unfortunately, I forgot to pick up a lemon at the store so I couldn’t add it to the meal, but it’s still wonderful without it. Thanks Heidi and Elise! :)
Just made this and it was a big hit even with the kids who were so excited. My husband who always complains when i make asparagus, really liked it. I’m going to make this this New Year’s Eve with scallops and a nice side salad.
This is my favorite asparagus recipe right now. I go out to the garden, pick the asparagus and a few handfuls of mustard greens, and follow the recipe from there. It is so easy and so good!
This recipe is so good and easy! I had lots of asparagus from the garden, no spinach, but plenty of mustard greens that worked perfectly! I have made this twice in the last 10 days because I am craving it!
This looks amazing! Asparagus is out of season and unavailable at the moment in our area of the world….what would happen if I used tinned asparagus?
Not a good idea. Better to wait for spring. ~Elise
This was fantastic! I used almonds instead of pine nuts, and stirred in about 1/4 cup of ricotta when mixing it with the pasta. Love love love, and have sent this recipe along to many friends!
LOVE this recipe! I have enough pesto left for two more meals (family of 3). I like to cook some raw shrimp in olive oil and throw those in. The only thing that is bad about this recipe is buying pine nuts!
This was a great recipe! It was easy and a quick fix for a weeknight dinner. I tossed in some salmon for the protein. Thanks for the recipe!
This dish was excellent. I substituted pecans for pine nuts( we were out). great way for kids to eat spinach and asparagus without them knowing it! I did a quick nutrition figuring with pecans(not pinenuts) in case others were wondering. Mind you this is for 1 cup of pesto(this recipe made 2, i froze the other cup): calories:597, fat: 55.5 grams, carbs; 19 grams, fiber: 13 grams, protein: 18.5. divide by the # of servings you made with the pasta. we used whole wheat penne. It was delicious and added some cubed chicken breast also. For reference, I used the nutrition info on the packages of products or joy of cooking cookbook for the fresh ingredients. Thanks for a great recipe!
I made this for dinner tonight and it was so delicious!!! This is the first recipe that I make from Simply Recipes and I loved it! I look forward to making more recipes from Simply Recipes :) Thank you!!
This was delicious! I cut back the pine nuts to about 1 tbsp per serving and added some roman beans for extra protein. YUM
If you’re looking to sub out pine nuts, try a different nut! I’ve made pesto with walnuts before and it’s still delicious.
Pine Nuts are much too expensive. Can Chick Peas, ground sunflower seeds, or any other beans replace Pine Nuts? I make a poor mans sort of pesto w/ OO, mashed Northern White Beans, Basil, fresh cheese.
I made this for dinner last night after coming home from the farmers market with a big bag of asparagus & a big bag of spinach. I served it with a lemon pepper pasta & it was delicious! I plan to make some more of this to put up in the freezer for the days when fresh green are a distant memory. :)
Yum! I made this w/pine nuts and pistachios, used 1-1/2 lemons, and subbed half a lg. bunch of chives for 1/3 of the spinach. And then garnished with asparagus tips and quickly-blanched chive flowers.
Made this tonight and it was wonderful! Did Heidi also show you the trick where once you have most of the pesto scraped out, put the bowl back on the base and pulse once to clean the blade? Then you can remove the blade and really scrape out every last delicious bit.
Great trick! Didn’t know that, thanks for sharing. Will have to try next time. ~Elise
Made this for dinner, and served it with some fresh grilled sea scallops. It was very, very, very delicious.
I cooked up a whole 500 gram bag of Gemelli shaped pasta, so I threw in 2 cups of the pesto. Finished it with some toasted pine nuts and asparagus tips. I’m a huge fan of basil pesto, but liked this a lot better. Really great flavor, and the asparagus really shines through.
I think you also finally got me to go buy Heidi’s cookbook. I’ve had enough recipes from her website, and now this one, to convince me to get it.
I made this and it was pretty yummy. My parmesean chese was a little too strong I think, and it kind of overwhelmed everything unfortunatley. With the leftovers I mixed in a creamy marinara sauce hoping to balance out the strong parm flavor, and it was delicious!! I will make this again but with less parm next time.
I made this last week along with your recipe for minestrone soup – what an excellent meal! All that asparagus did not have too strong a taste, and all the flavors came through! I subbed the 1 cup pine nuts with 1/2 cup pinenuts + 1/2 cup walnuts. Thank you!