Asparagus Pesto with Pasta

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Asparagus Pesto with Pasta

 

1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved

crosswise

3 handfuls baby spinach leaves

2 cloves garlic, peeled

1 cup freshly grated Parmesan cheese, plus more for topping

1 cup pine nuts

1/4 cup extra-virgin olive oil, plus more for topping

Juice of 1/2 lemon

1/2 teaspoon fine-grain sea salt

8 ounces of dried pasta or 12 ounces fresh linguini, fettuccini, spaghetti

 

Mix spinach pasta with regular wheat pasta for a medley of colors.

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium

sized for the asparagus.

While the water is heating, put the pine nuts in a single layer in a large

skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly

browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the

pine nuts for the pesto paste and 1/4 cup to mix in whole.

Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3

minutes, until the spears are bright green and barely tender. Drain under cool

water to stop the cooking. Cut the tips off, and set aside, several of the

asparagus (diagonal cut about an inch from the end) to use for garnish.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a

food processor. Purée and, with the motor running, drizzle in the 1/4 cup of

olive oil until a paste forms. If too thick, thin it with a bit of the pasta

water. Add the lemon juice and salt, taste and adjust seasoning.

Salt the pasta water well and cook the pasta until just tender. Check the

directions on the pasta package. You'll need more time for dried pasta and less

for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of

Parmesan, and a light drizzle of olive oil.

Makes 4 to 6 servings.