Pasta with asparagus pesto topcook.tomathouse.com
Preparation:Blanch 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to ice water to cool; drain and pat dry, then coarsely chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 clove garlic, 1/2 teaspoon lemon zest, 1 teaspoon coarse salt, and freshly ground black pepper, to taste. Drizzle with 1/3 cup olive oil and pulse until smooth. Toss with 1 pound cooked pasta and 3/4 cup Parmesan, adding some of the pasta water if necessary if the sauce is too thick. Ingredients:
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