• The Pasta Prince

Busiate with Asparagus, Pistachio and Lemon Pesto

Updated: Jun 16, 2020

As soon as the summer sun starts to rise all I can think about is lemons.

Lemon curd on my toast, lemony pasta for lunch, lemon and rosemary mushroom steaks for dinner. Lemons, lemons, lemons.

With that in mind I wanted to take advantage of the end of the asparagus season and have a fresh, light and summery pasta. Busiate are a wonderfully delicate pasta shape from Sicily. Their swirling bodies trap sauce beautifully!

They might look like a lot of work but they are deceptively simple, once you've tried them there's no going back!

For the Busiate

200g Durum Wheat Flour

100ml Water

Pinch of Salt

Pinch of Turmeric


- Mix all the ingredients together with your hands to form a dough.

- One the ingredients are combined, knead the dough for 10 minutes then leave to rest for another 30 minutes.

- Roll the dough out into a circle about 2cm high, cut into strips and cover.

- Take a strip at a time and roll it out into thin ropes.

- When you have your desired length place a skewer/large cocktail stick/needle at a 45° angle from the bottom of the pasta rope and roll the end over.

- Gently push the skewer forward, the pasta should naturally wrap around it.

- Once you have wrapped the entire amount it should slide off the skewer.

Asparagus, Pistacchio and Lemon Pesto

500g Asparagus

40g Pistachios (crushed into peppercorn sized pieces)

40g Parmesan

1 Lemon

1 Clove of Garlic (chopped)

Handful of Parsley


- Break the asparagus and clean it.

- Boil the asparagus for 8-10 minutes until soft in salted water. Remove from the water (keep this water aside to use for thinning the sauce and cooking your pasta in).

- Cut the tips off the asparagus and put to one side.

- Cut the remaining stem into dice-sized discs.

- Grate the zest of a lemon and mix with the pistachio, parmesan, garlic.

- Add this to a food processor with the asparagus stems and blend.

- Once the sauce is creamy looking, add the juice of half a lemon (Italian lemons are strong, you may need the full lemon), salt, pepper and olive oil to the mixture and whirr again until you get a nice, creamy consistency. If the sauce is too thick add some of the retained water to thin.

- Cook the pasta in the asparagus water (add more if necessary), reserve some of this starchy water and mix with the sauce, chopped parsley and pasta when cooked. Add the tips to garnish the plate

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