5/5
(2 Votes)
Ingredients
- Salt and pepper
- 1 pound spinach fettuccine or spinach garganelli
- 1/4 cup pistachios or 3 tbsp. pine nuts
- 1 pound thin asparagus, coarsely chopped
- 1 cup loosely packed mixed fresh parsley, mint, and tarragon or basil
- 1/4 - 1/3 cup grated parmigiano-reggiano (about a handful)
- 1/2 lemon, juices
- 1/3 About 1/3 cup EVOO
Preparation
Step 1
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta 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 tbsp. 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 to 2 minutes to coat.
You'll also love
-
Starbuck’s Iced Lemon Pound Cake... 4.5/5 (46 Votes) -
Gingery Pork & Bok Choy Soup 5/5 (2 Votes)
You'll also love
-
Crudo of Scallop with Honeydew,... 5/5 (2 Votes) -
Neely's Lemon Pasta Salad 4.4/5 (5 Votes)