Linguine with Creamy Asparagus Pesto

From Pampered Chef

Linguine with Creamy Asparagus Pesto
Linguine with Creamy Asparagus Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tsp salt (optional)

  • 12

    oz uncooked linguine pasta

  • 1

    lb fresh asparagus spears, trimmed

  • 1/3

    cup snipped fresh chives

  • 2

    oz fresh Parmesan cheese

  • 1

    lemon

  • 1/4

    cup dry-roasted salted pistachios, shelled

  • 1/4

    cup canola oil

  • 1

    garlic clove, peeled

  • 1

    medium avocado

  • 3/4

    tsp each salt and ground black pepper

  • 1/4

    tsp sugar

  • Additional ground black pepper (optional)

Directions

For pasta, bring 3 quarts water to a boil in covered 4-quart pot. Cook pasta according to package directions; drain. Meanwhile, place asparagus and enough water to cover in a microwave-safe dish. Microwave, covered, on high 7-9 minutes or until tender; drain and cool 5 minutes. Snip chives; set aside. Grate cheese. Juice lemon to measure 1 Tbsp. Slice tips off asparagus spears; set tips aside. Slice asparagus bottoms into 1-inch pieces. Process asparagus bottoms, lemon juice, pistachios, oil and garlic in food processor until finely chopped. Add half of the cheese, avocado, salt, pepper, and sugar; process until smooth. Using tongs, toss pasta, pesto, chives, and asparagus tips until pasta is thoroughly coated. Sprinkle pasta with remaining cheese and additional pepper, if desired.

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