Chef Jeremy Ford Makes Bucatini | Tastemade Collaborations

Chef Jeremy Ford is here to brighten up your weeknight dinner! His mouthwatering bucatini gets a Stella Upgrade thanks to a roasted asparagus pesto packed with fresh herbs.

Ingredients:
For the roasted asparagus pesto:
1 bunch asparagus, ends trimmed and roughly chopped
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 clove garlic, roughly chopped
2 Thai green chilies, stemmed, seeded and washed
1/2 cup mint leaves
1/2 cup parsley leaves and tender stems
1/4 cup basil leaves
For the bucatini:
1/2 pound bucatini pasta
3 tablespoons extra-virgin olive oil
1 pinch saffron threads
2 cloves garlic, thinly sliced
1 small jalapeño, thinly sliced
1/4 cup basil leaves, wide chiffonade
1/4 cup parsley leaves
1/2 cup fresh whole milk ricotta cheese
1/2 lemon, zested
Grated Parmesan cheese, for garnish

Steps:
Preheat oven to 550 degrees, or set to broil.
For the pesto: Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat. Roast in the oven for 5 to 7 minutes until slightly charred. Remove from the oven and add to a blender with the remaining ingredients. Blend until smooth. Pour the pesto into a bowl then submerge the bowl in a larger bowl of ice water. Stir to shock (and preserve the color).
To cook the bucatini: Bring a large pot of salted water to a boil over medium-high heat. Cook pasta for 8 to 10 minutes until al dente.
While the pasta cooks, heat the olive oil in a large saute pan over medium heat. Add the saffron, garlic and jalapeño. Season with salt and cook until the garlic is golden. Add the herbs and cook to wilt. Using tongs or a pasta spoon, remove the pasta from the pot and add directly into the saute pan. Toss to combine. Season to taste.
To serve: Add 1 cup of the pesto into the bottom of a large pasta bowl and spread in a circle with the back of the spoon. Using tongs, twirl the pasta into a tight nest and place into the bowl on top of the pesto. Add another nest (or two) of pasta on top. Make a small well at the top of the pasta nests and spoon in the ricotta. Drizzle with olive oil. Garnish with lemon zest and Parmesan cheese. Season with salt and pepper.
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