Print

Pheasant Pesto Pasta with Asparagus

Pheasant Pesto Pasta with Asparagus
Print Recipe

Pheasant Pesto Pasta with Asparagus is a refined yet simple weeknight dish combining tender pheasant meat, fresh asparagus, and aromatic basil pesto. Ready in under 30 minutes, it offers a nutritious, vibrant celebration of spring’s best flavors with a delightful balance of textures and tastes.

Ingredients

Scale

Protein

  • 8 oz pheasant breast, thinly sliced

Vegetables

  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • Zest of 1 lemon

Pasta & Sauces

  • 8 oz fettuccine or linguine pasta
  • 1/2 cup fresh basil pesto

Oils & Fats

  • 2 tablespoons olive oil

Cheese & Seasonings

  • 1/4 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Cook the Pheasant: Slice the pheasant breast into thin strips for even cooking. Heat olive oil in a skillet over medium heat, season the meat with salt and pepper, and sear until cooked through and lightly browned, about 4-5 minutes. Remove from the pan and set aside.
  2. Blanch the Asparagus: Trim the tough ends off the asparagus and chop into 2-inch pieces. Boil water in a pot, then blanch asparagus for 2-3 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking and retain color.
  3. Cook the Pasta: In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  4. Combine Pasta with Pesto and Ingredients: Return pasta to pot, add basil pesto, cooked pheasant, asparagus, and a splash of reserved pasta water. Toss gently over low heat to evenly coat and warm through, avoiding drying out the sauce.
  5. Serve and Garnish: Transfer pasta to serving plates, sprinkle with freshly grated Parmesan cheese and lemon zest for brightness. Serve immediately.

Notes

  • Slice pheasant thinly for quick, tender cooking.
  • Don’t overcook asparagus; keep it crisp and vibrant by blanching briefly.
  • Reserve some pasta water to loosen pesto sauce and help it bind to pasta.
  • Use fresh, high-quality pesto for the best flavor impact.
  • Add lemon zest last to preserve its brightness and avoid bitterness.

Nutrition

Keywords: pheasant pasta, pesto pasta, asparagus pasta, quick pesto recipe, spring pasta dish, elegant weeknight dinner

Find it online: https://juliaglam.com/pheasant-pesto-pasta-with-asparagus/