Mint and Pine Nut Pesto with Gemelli and Asparagus

By Heritage330

Ingredients

• For the pesto
• 6 scallions (dark and light green parts only), trimmed and thinly sliced (about 1/2 cup)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup pine nuts, toasted
• 1/3 cup firmly packed fresh mint, chopped
• 5 Tbs. extra-virgin olive oil, more as needed
• Kosher salt and freshly ground black pepper
• For the pasta
• 1 lb. gemelli
• 3/4 lb. asparagus, ends snapped off, cut into 1-1/2-inch pieces
• 2 tsp. fresh lemon juice, more to taste
• 1/4 cup freshly grated Parmigiano-Reggiano

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

The combination of mint, scallions, and asparagus makes this dish perfect for spring. You could also spread this pesto on top of chicken breasts or a firm-fleshed fish (anything from cod to salmon would work) and roast, or use it as a spread on sandwiches or crostini.

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Make the pesto

Put the scallions, Parmigiano, pine nuts, and mint in a food processor and process until finely chopped. With the processor on, pour the oil down the feed tube in a steady stream, so the mixture thins into a slightly loose paste. Add more oil if needed. Add 1/2 tsp. salt and 3/4 tsp. pepper and pulse once more.

Make the pasta

Bring a large (6-quart) pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until nearly tender, about 2 minutes less than the package timing. Add the asparagus and cook with the pasta until both are tender, about 2 minutes more. Drain well and toss with the pesto and lemon juice. Add more lemon juice, salt, and pepper to taste. Serve sprinkled with black pepper and the Parmigiano.