Perogies with Asparagus Pesto
4. Main Course
Pelmen Foods Potato & Cheddar Cheese Perogies*
Large garlic clove
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 sauté 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.
Recipe Provided By Pelmen.com