The Secret Life of Pasta

A special recipe for my guest, Lizz Winstead

For the few who might not recognize comedian and political satirist Lizz Winstead’s name immediately, you surely recognize some of her creative ventures, which include co-creator and head writer of The Daily Show and co-founder of Air America Radio.

Big ‘n’ thick asparagus are best in this recipe.

Recently, Lizz has poured her energies into the creation of the Abortion Access Front, an activist group with a mission to use humor to destigmatize abortion, expose the hypocrisy of extremist anti-abortion groups and also celebrate and support the people who keep reproductive rights available to women.

The AAF can teach you how to get involved in large or small ways, too. Along with among the best funny-yet-compelling social media campaigns I’ve seen an organization do, the group also encourages activism through stunts, such as the one she described in detail on the latest Secret Life of Cookies podcast. On “Send in the Gowns” day, people show up at their state representative’s office dressed in hospital gowns and asking for ob-gyn appointments. If politicians are going to play doctor when it comes to abortion laws, shouldn’t they also provide physical exams?

Learn more about, get involved and support the Abortion Access Front.

What does this have to do with pasta, and a delightful spring version of pesto? Lizz often hosts Sunday dinners where she gathers people to raise awareness and collaborate on ideas for the Abortion Access Front. Soothing carbs are a necessary part of the dinner. As my podcast guest, Lizz asked me to create a pasta dish she could make for these dinners that had nothing to do with her old stand-by tomato sauce.

The result is a recipe for a chunky, lush pesto made with asparagus, almonds, spinach, parsley and basil.

Asparagus tips below

It’s versatile, too:

• Instead of pasta, toss it with steamed or roasted cauliflower florets. Add a big squeeze of lemon before serving. Serve hot or cold. Adjust salt and pepper accordingly (cold food usually asks for more salt). And definitely grate more fresh Parmigiano on top.

• Spread it on top of a crotin of fresh goat cheese and serve it on a bed of butter lettuce as a fancy-pants appetizer or lunch. Serve some crunchy olive-oil rubbed crostini on the side

• If serving with pasta, toss in slivers of sun-dried tomato, sugar snap peas, or crisped cubes of pancetta (my favorite).

• You can leave the almonds out, or substitute pine nuts or cashews.

• This pasta is a great side dish with salmon, grilled shrimp or roast chicken.

• Alternatively, roast or grill a salmon, shrimp or cod and spread the pesto on once the fish is cooked.

Cook and listen along to my conversation with Lizz Winstead on The Secret Life of Cookies podcast:

Printable Recipe: Asparagus Pesto With Pasta

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How Goldilocks likes her pesto

Asparagus Pesto with Pasta

Makes 1 1/2 cups pesto, enough for 3/4 pound to 1 pound of pasta

What You’ll Need:

1 bunch thick-stemmed asparagus (about 12 large asparagus), ends trimmed

1/2 cup (about 2 ounces) slivered almonds (see notes for substitutions)

1 or 2 garlic cloves, peeled

2 cups (about 5 ounces) spinach, packed

1/2 cup (about 1/2 ounce) flat-leaf parsley

1/2 cup (about 1/2 ounce) Italian basil

3/4 cup extra virgin olive oil

zest of one lemon

1/4 teaspoon hot pepper flakes (optional)

1 1/2 ounces grated Parmesan cheese

salt and pepper to taste

16 ounces short pasta, such as casarecce, fusilli or strozzapreti

What You’ll Do:

(Please note, this a very easy recipe. Do not be put off by the lengthy instructions. After you’ve made it once, you’ll be able to do it the next time without barely glancing at the recipe.)

1. Fill a large bowl with ice water and set next to the stove.

2. Fill a large saucepan halfway with water. Add a large pinch of salt and bring the water to a simmer. Add the asparagus and blanch for about 3 minutes until the asparagus just turn bright green. They should be tender but not droopy. Drain the spears and immediately place them in the ice water bath to stop them cooking.

3. When the asparagus are cool, remove them to a cutting board and gently pat-a-pat them dry like a little kitten. Cut the spears in half. Slice the pretty top halves on the bias and set aside. Roughly chop the remaining halves into smaller pieces.

4. In a food processor, with the metal blade in place, pulse the garlic and the almonds until coarsely minced.

5. Add the roughly chopped asparagus, spinach, parsley and basil and pulse 8 to 10 times or until evenly ground. It’s the Goldilocks chop you’re looking for…not too fine and not too coarse…you want it just right…which is really up to you. You are the Goldilocks in this scenario.

6. With the motor running, add the olive oil slowly through the feed tube. Stop once to scrape down the sides and continue until the pesto is a lush, green emulsification. Mmmm. Emulsification.

7. Place the mixture in a bowl and stir in the lemon zest, pepper flakes (if using), Parmesan cheese and salt and pepper to taste. At this point you can refrigerate the pesto until ready to use (and up to 2 days in advance), or get on with cooking the pasta.

8. I recommend boiling the pasta of your choice in well-salted water. Once it’s just tender to the tooth, drain and return to the pot along with a tablespoon or two of butter. Toss the butter and pasta, then add the pesto. Top with the reserved asparagus tips. Taste for salt and pepper and add more if needed. Pass extra Parmesan and red pepper flakes at the table, unless you are some kind of animal who thinks they know the perfect amount of Parmesan their guests need. Enjoy hot or at room temperature.

   

   If I could, I’d send a bouquet like this to each of you as a thank you for subscribing.

   Let me know your thoughts below on anything from the Abortion Access Front, to pasta, tulips and your hopes for the week ahead.