If necessary cook asparagus spears until tender, (keep water for cooking the penne).
Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
Place 1 tablespoon oil and pine nuts in a saucepan, cook over low heat until pine nuts are light golden brown. Drain immediately. Reserve oil for sauteing potatoes.
Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste.
With the machine running, slowly add the 1/2 cup olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto.
Scrape into a bowl and refrigerate until needed.
Heat the reserved 1 tablespoon olive oil in a medium sauté pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper.
While the potatoes are browning, cook the penne until al dente, about 12 minutes, then drain.
Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto.
Toss well and dust with a light grating of Parmesan before serving.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 46.4mg||14 %|
|Sodium 173.9mg||6 %|
|Potassium 2008.2mg||53 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 97.3g|
|Protein 18.7g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
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