2012-06-21 / Columns

Art’s offer pesto for pasta or burger

Marcia Davis, food & beverage manager at Art’s Tavern in Glen Arbor, submitted this week’s recipe for Asparagus Pesto, which we recommend you make using local asparagus, of course. And instead of making a pasta dish, you can use this pesto as a hamburger topping, paired with your favorite cheese, which we understand is offered at the restaurant.

Art’s Tavern is open daily from 7am until late. During these nice summer days, you can dine or have a drink on the patio, overlooking the street. Art’s is located at 6487 Western Avenue. 231-334-3754. www.artsglenarbor.com.

Asparagus Pesto with Pasta

Ingredients:
1 lb. asparagus, trimmed and cut
into ½ inch pieces
2 cloves garlic
1 cup fresh parmesan cheese, plus
more for topping
1 cup sunflower seeds, plus more
for topping
¼ cup extra virgin olive oil, plus
more for topping
juice of ½ lemon


ART’S FOOD AND BEVERAGE MANAGER MARCIA DAVIS ART’S FOOD AND BEVERAGE MANAGER MARCIA DAVIS ½ tsp. sea salt
8 oz. fettuccini or your favorite
pasta

Directions:

Salt water and boil asparagus until barely tender. Drain under cool water to stop cooking. Cut tips off and set aside for garnish, along with a few sunflower seeds and cheese.

Salt and boil water for your pasta. Begin cooking pasta.

Take remaining ingredients (except those saved for garnish) and place in food processor. With motor running, add oil and lemon. Add water to thin, if needed.

When pasta is cooked to your liking, drain and stir pesto into pasta. Top with asparagus tips, extra sunfl ower seeds, olive oil and parmesan cheese.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, The Manor on Glen Lake, Martha’s Leelanau Table, Riverside Inn and Western Avenue Grill.

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