Asparagus means spring...and an asparagus, lemon pesto. Using your Cuisinart start with a handful of pine nuts, blend, add kosher salt and a couple of garlic cloves, then blend again. Cut off and discard the lower inch of your asparagus spears then remove the top third closest to the tips and save for later. Chop the remaining lengths into one inch pieces and add them to the Cuisinart with some lemon zest. Start the Cuisinart and add a slow drizzle of extra virgin olive oil into the top opening until you end up with a creamy, not coarse, consistency. Add the juice from about a third of a lemon as well as a half a cup of grated parmesan, pulse, salt to taste, pulse, done. While your pasta is cooking sauté the asparagus tips in a little bit of olive oil and toss together with your cooked pasta and pesto, garnish with some more grated parmesan before serving. BTW, tried some whole wheat spaghetti noodles for this dish and they were really good…give ‘em a try.
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