Weekly Recipe: Marathon Monday Spinach Pasta With Asparagus Pesto

It’s Marathon Monday and we’re celebrating here at Shrewsbury Commons! Whether you’re cheering on the runners at the finish line in Boston or following the elite on television, it’s one of the most exciting days of the year. 

Since runners are loading up on carbs, we thought it would be appropriate for our weekly recipe to include a must-have pre marathon meal, PASTA! If you try this out, be sure to share a photo on our Facebook or our Instagram! 

Ingredients

• 1 pound spinach spaghetti
• 1/2 pound green asparagus, peeled and trimmed
• 1 clove garlic, peeled and smashed
• 1/2 cup fresh basil leaves
• 1 ounce pine nuts (2 tablespoons)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1 cup chicken broth
• 1 ounce Parmesan, freshly grated (about 1/4 cup)
• 1/8 teaspoon freshly ground pepper

Directions

1. Cook the spaghetti according to the package directions until al dente. Drain.
2. Meanwhile, place the asparagus in a pot of lightly salted boiling water. Cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop cooking.
3. Cut the spears in half. Roughly chop the stalk bottoms; cut tops into 1-inch pieces. In a food processor, combine the bottoms, garlic, ¼ cup basil, pine nuts, and ½ teaspoon salt. With the motor running, add 1 tablespoon oil and process until finely chopped.
4. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the shallot; cook until softened, 4 to 5 minutes. Add the asparagus mixture and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus tops and bring to a boil. Reduce heat and simmer until liquid is thickened, about 5 minutes.
5. Tear the remaining basil leaves and add to the skillet, along with the pasta, Parmesan, pepper, and remaining salt. Toss well. Serve immediately.