Asparagus Pesto with Whole Wheat Pasta

[cyalexa]

Asparagus Pesto on Whole Wheat Pasta     

Cindy Alexander, an adaptation of a Michael Chiarello recipe

 

This is a great way to use asparagus ends!

 

1 lb asparagus

20g (1 cup lightly packed) basil leaves

2 tablespoons pine nuts or slivered almonds

2 cloves garlic, sliced

1TB freshly squeezed lemon juice, or to taste

Salt and freshly ground pepper to taste

About 1/2 cup extra virgin olive oil

80g (about 1 cup) freshly grated Parmesan or Pecorino cheese

1 box (13.25 oz) dried whole wheat rotini or other pasta

 

Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise.

Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and add salt, pepper, and additional lemon juice to taste.