Asparagus Pesto Pasta

Directions

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

Meanwhile arrange the pine nuts in a single layer in a large skillet.

Heat on medium heat, stirring a few times, until fragrant and lightly browned.

Remove the pine nuts from pan and set aside. You will use ¾ cup of the pine nuts for the pesto and ¼ cup whole nuts to stir in.

Salt the asparagus water and drop the asparagus into the pan.

Cook for only 3 minutes, until the spears are bright green and barely tender. Drain under the cold water to stop the cooking.

Cut the tips off, and set aside, diagonally cut several of the asparagus about an inch from the end for garnish.

Place the asparagus, spinach, garlic, parmesan cheese, and ¾ cup of the pine nuts to a food processor.

Purée and, with the motor running, drizzle in the 4 tablespoons of olive oil until a reasonably smooth paste forms.

If seems thick, add a bit of the pasta water. Mix in the lemon juice and salt to taste.

When the pastas are cooked, drain and toss right away with 1 cup of the asparagus pesto.

Sprinkle the remaining ¼ cup toasted pine nuts, Parmesan cheese, and drizzle a little olive oil. Serve and enjoy.