Bucatini al la Asparagus Pesto

  • 1 Recipe-Asparagus Pesto-see recipe below
  • 1 Pound-Bucatini Pasta
  • A couple Tablespoons-Kosher Salt
  • To Garnish-Panko Bread Crumbs-toasted
  • To Garnish-Parmesan Cheese


  1. Make asparagus pesto according to recipe below, leave at room temperature if using immediately.
  2. Bring a large pot of water to a boil and add salt, stir to dissolve.
  3. Add butactini and cook one minute less then package time.
  4. Lift pasta out of water with tongs {letting excess water drip off} and place directly into bowl with pesto.
  5. Toss to coat, place in individual bowls or all together in a serving bowl.
  6. Top with toasted panko and fresh grated parmesan cheese.

Asparagus Pesto

  • 1 Pound-Asparagus Spears-stem end trimmed
  • To Coat-Olive Oil
  • To Taste-Chef Troy Spice Mix
  • ¼ Cup-Raw Sunflower Seeds
  • ¼ Cup-Parsley-leaves only
  • 2 Tablespoons-Lemon Juice
  • ½ Cup-Extra Virgin Olive Oil
  • ¼ Cup-Parmesan Cheese-grated


  • Lightly coat asparagus with oil and season with Spice Mix.
  • Preheat grill/grill pan/skillet to medium high heat.
  • Place asparagus on/in and cook to slightly char and soften, 2-3 minutes.
  • Remove and allow to cool while preparing other ingredients.
  • In the bowl of a food processor ass the sunflower seeds, parsley, lemon juice, olive oil and cooled asparagus.
  • Process until smooth, turn out into a large mixing bowl and add parmesan cheese.
  • Mix until well combine and leave at room temperature if using immediately, refrigerate to use later.