ASPARAGUS PESTO RECIPE
Steps:
- Trim tougher ends off asparagus. Cut stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, until just blanched, but still with crispness, 2 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well and pat dry. In a food processor pulse pine nuts and garlic with salt until finely minced. Add asparagus and oil and pulse until asparagus is coarsely chopped, with pesto consistency. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
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