Bucatini with pea pesto, ricotta, and shaved asparagus from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 7) by Susan Spungen

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Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino cheese.

  • lholtzman on April 05, 2025

    I liked the pasta and pea pesto, but I found the shaved asparagus unnecessary. I preferred the dish without.

  • SheilaS on February 28, 2025

    This is a perfect spring pesto to enjoy before the summer basil is ready. I used fava beans (the frozen, double-peeled type) in place of peas and mint and parsley as the herbs. The shaved, raw asparagus spears looked rather sharp and angular so I put them into the serving bowl and drained the pasta water over them to soften just a bit and they were still crisp but a little more flexible. I also added some red bell pepper for color.

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