Linguine with Roasted Asparagus and Almond Pesto

By á-168951

Ingredients

• Serves: 4 - 6
• Can add chicken or salmon
• Kosher salt
• 3/4 lb. asparagus, trimmed
• 2 cups grape tomatoes
• 1/4 cup extra-virgin olive oil
• 1/2 cup sliced almonds
• 1/4 cup fresh basil leaves
• 2 Tbs finely grated Parmigiano-Reggiano
• 1 lb. dried linguine
• Freshly ground black pepper

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Position racks in the upper and lower thirds of the oven and heat the oven to 425 degrees. Bring a large pot of well-sated water to a boil over high heat.

Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzale both with 1 Tbs of the oil, season with 1/4 tsp salt and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.

While the vegetable roast, put the almonds on another rimmed baking sheet and roast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.

Reserve 1 heaping Tbs of the almonds for garnish and put the remaining almonds in a food processor. Remove the tops from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp salt, and the remaining 3 Tbs olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.

Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips and reserved almonds, and serve