Asparagus pasta with morels and asparagus mint pesto
8
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
6
Difficulty
Easy
Jean-Georges makes this delicious pasta dish and it’s, in a word, spectacular. In his words, "To cut calories and points, I got inspired to noodle around with the recipe. This version has the same flavors and the same silky quality, minus a lot of the calories. In the summer, sometimes we substitute the pasta noodles with zucchini spaghetti we make using the handy Spiralizer." You can use 1 cup of spiralized zucchini strips (be sure to use the white parts only) to 8 ounces of pasta. For another easy way to decrease the calories, you can reduce the amount of cheese and oil; feel free to experiment depending on your personal preferences.
Ingredients
Asparagus
18 spear(s), medium, woody ends snapped off and discarded
Fresh mint leaves
1 cup(s), loosely packed
Extra virgin olive oil
¼ cup(s)
Water
2 Tbsp, cold
Garlic
1 clove(s), cut in half
Green hot chili peppers
1 Tbsp, chopped, Thai, one chile, stemmed and cut in half
Table salt
¼ tsp, or to taste
Mushrooms
1½ cup(s), sliced, morel
Asparagus
12 spear(s), medium
Extra virgin olive oil
1 Tbsp
Uncooked refrigerated fresh pasta
8 oz, angel hair
Table salt
¼ tsp
Black pepper
¼ tsp
Fresh mint leaves
2 Tbsp, 8 leaves, cut into thin strips
Grated Pecorino Romano cheese
2 oz, grated on a Microplane
Lime zest
1 Tbsp, from one lime
Lime
½ item(s), cut into four wedges