Spinach Pasta with Asparagus Pesto

By Angela-4

Ingredients

• Salt and pepper
• 1 pound spinach fettuccine or spinach garganelli
• 1/4 cup pistachios or 3 tablespoons pine nuts
• 1 pound thin asparagus, coarsely chopped
• 1 cup mixed fresh parsley, mint and tarragon or basil, loosely packed
• 1/4-1/3 cup grated Parmigiano Reggiano cheese (about a handful)
• 1/2 lemon, juiced
• 1/3 About 1/3 cup extra virgin olive oil

Preparation

Step 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.

While the pasta is working, in a small skillet, toast the pistachios (or pine nuts).

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.

In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.