Name: Fettuccine With Asparagus, Beet Green Pesto, and Poached Egg
Cook time: 1 hour
Total time: 1 hour
Yield: Serves 4
Ingredients: 1/2 cup walnuts; 1 1/2 cups (packed) chopped beet greens (from 1 bunch beets); 2 garlic cloves, crushed; 1/4 cup (packed) parsley leaves; Finely grated zest of 1 lemon; 3 teaspoons fresh lemon juice, divided; Kosher salt; 3/4 teaspoon freshly ground black pepper, divided; Olive oil; 2/3 cup grated Parmesan, plus more for serving; 4 large eggs; 3/4 pound fettuccine; 1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Image may contain Cutlery Fork Food Egg Spaghetti Pasta Meal Plant and Dish

Photo by Chelsea Kyle, prop and food styling by Ali Nardi

Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .

Cooks' Note

Kale, chard, or arugula can be substituted for beet greens if they are not available.

Recipe notes

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