1 cup loosely packed mixed fresh parsley, mint, and tarragon or basil
1/4-1/3 cup grated parmigiano-reggiano
1/2 lemon, juiced
1/3 cup evoo
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
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.
0 Out of 5 from
You can add this Spinach Pasta with Asparagus Pesto recipe to your own private DesktopCookbook.