Victor Protasio; Food Styling: Anna Hampton; Prop Styling: Mindi Shapario
Active Time
15 Mins
Total Time
50 Mins
Yield
4

How to Make It

Step 1

Place spinach, Parmesan, walnuts, lime juice, salt, and garlic in the bowl of a food processor; process until finely chopped, scraping down sides of bowl as needed. With processor running, drizzle in oil, processing until well combined, about 30 seconds.

Step 2

Cook spaghetti according to package directions, adding asparagus during the last 2 minutes. Drain and rinse under cold water. Place mixture in a bowl, and stir in 3 tablespoons pesto. Refrigerate until cold, about 30 minutes.

Step 3

Divide noodle mixture among 4 shallow bowls; top evenly with tomatoes and remaining pesto. Serve immediately.

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