Perogies with Asparagus Pesto


Perogies with Asparagus Pesto

Course 4. Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People


  • 1 bag Pelmen Foods Potato & Cheddar Cheese Perogies*

Asparagus Pesto:

  • 1 lb Asparagus
  • 1 Large garlic clove chopped
  • 2 tbsp. Almonds
  • 2 tbsp. (56g) Parmesan cheese grated
  • 4 tbsp. (60mL) Extra virgin olive oil
  • Salt and fresh ground pepper


  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place skillet and set aside.
  • To prepare the asparagus pesto: Cut off and disregard the woody ends of the asparagus and roughly chop remaining asparagus. Set aside a few heads for garnish.
  • Add asparagus, almonds, garlic, cheese and olive oil to a food processor. Pulse until a rough spreadable consistency. Season with salt and pepper.
  • Add pesto to perogies and saut√© over medium heat for 4-5 minutes until warm through.
  • Garnish with remaining asparagus head, sprinkle with parmesan cheese.


Possible Toppings: Asparagus Heads, Parmesan Cheese
*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.