Spinach Pasta with Asparagus Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
salt and pepper to taste |
1 pound(s) spinach fettucini or spinach garganelli al dente |
1/4 cup(s) pistachios or 3 tablespoons pine nuts toasted |
1 pound(s) thin fresh asparagus coarsely chopped |
1 cup(s) mixed fresh parsley, mint and tarragon or basil loosely packed |
1/4-1/3 cup(s) parmigiano reggiano cheese (about a handful) grated |
1 lemon juiced |
1/3 cup(s) extra virgin olive oil (evoo) approximately |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.
2. While the pasta is working, in a small skillet, toast the pistachios (or pine nuts).
3. Using a food processor, puree the asparagus, herbs, cheese, nuts and lemon juice; season with salt and pepper. With the machine on, drizzle in about 1/4 cup EVOO; stream in a few more tablespoons EVOO, as needed, to form a smooth pesto.
4. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.
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