Fusilli In Creamy Vegan Asparagus Pesto Recipes

FUSILLI PRIMAVERA

Fusilli Primavera image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
9 ounces fusilli (about 3 1/2 cups)
1 bunch thin asparagus (about 1 pound), cut into 1 1/2-inch pieces
2 ears of corn, shucked
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, smashed
1/2 head fennel, cored and thinly sliced
Freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons shredded asiago cheese, plus more for topping
1 tablespoon chopped fresh tarragon
1 tablespoon unsalted butter

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 14 milligrams, Sodium 474 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams

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