I so much loved this pasta dish.
I love creamy pastas but I don't particularly like adding cream to my dishes as it makes them too heavy. So how do you make a creamy pasta without the cream? Easy, with potato!
I made a pesto sauce with basil and walnut, I added a cooked mashed potato, olive oil and a little bit of pasta water. I really loved the consistency of this pesto.
With the pasta I have also cooked a bunch of asparagus but if you prefer you can use peas or green beans instead or you can just have the pasta with the pesto on its own.
Finish off with a good sprinkle of toasted almond flakes and parmesan cheese and voilà you will have a fresh, tasty and healthy meal!
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Wash the asparagus, trim the thicker ends.
If they are large peel them with a knife then cut them into pieces about 2 cm or 0.8 inch long. Cut the tips and set them aside.
Peel and dice the potato, peel the garlic and put them in a pot with plenty of cold salty water (enough to cook your pasta later on). Bring to the boil and cook until tender (about 30 minutes). Fish your potato and garlic with a slotted spoon and let the potato cool down on a plate.
In the same water cook the pasta with the asparagus. Add the asparagus tips after 5 minutes of cooking. Cook your pasta according to packet instructions.
Wash the basil leaves and put them in a processor with the walnuts, the potato and garlic, 4 tbsp of olive oil, salt and pepper.
Whiz and reduce into a puree.
Drain the pasta, retaining some of the cooking water (3 or 4 tbsp) and add it to the pesto. Add the pesto, mix well and serve with a sprinkle of almond flakes and parmesan cheese.