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National Rose Month Asparagus Rose Petal Pesto Pasta

A delightful pasta dish that combines the freshness of asparagus with a unique rose petal pesto, perfect for celebrating National Rose Month.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz spaghetti or your choice of pasta
Asparagus
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
Rose Petal Pesto
  • 1 cup fresh rose petals edible and washed
  • 1/2 cup pine nuts toasted
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup olive oil extra virgin
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice freshly squeezed

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  2. In the last 3 minutes of cooking, add the asparagus pieces to the pot.
  3. Drain the pasta and asparagus in a colander and set aside.
Make the Rose Petal Pesto
  1. In a blender or food processor, combine the rose petals, pine nuts, Parmesan cheese, garlic, and lemon juice.
  2. With the motor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
Combine and Serve
  1. In a large skillet over medium heat, combine the drained pasta and asparagus with the rose petal pesto. Toss until well coated.
  2. Serve immediately, garnished with additional rose petals and Parmesan cheese if desired.

Notes

Ensure that the rose petals used are organic and free from pesticides. This dish is best served fresh but can be stored in the refrigerator for up to 2 days.