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Spinach Pasta with Asparagus Pesto Recipe


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     Spinach Pasta with Asparagus Pesto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

salt and pepper
1 lb spinach fettuccine or spinach garganelli
1/4 cup pistachios or 3 tblsp pine nuts
1 lb thin asparagus, coarsely chopped
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 water. 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.

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