LINGUINE WITH ROASTED ASPARAGUS AND ALMOND PESTO
Steps:
- Preheat oven 425. Place tomatoes and asparagus on baking sheet and drizzle with olive oil and salt. Toss. Place in oven on top third of oven and roast for 20 minutes. Place pot of water to boil and cook pasta until al dente. Meanwhile toast almonds and place 2/3 of almonds in food processor along with basil, parmesan, 1/2 tsp. of salt and 3 tbsp of olive oil. Once the roasted vegetables are ready, cut asparagus tips and put aside. Roughly chop the rest of the asparagus and place with other ingredients into food processor and pulse until paste forms and transfer to large serving bowl. Toss with pasta and garnish with roasted tomatoes and asparagus tips, more fresh basil and large shavings of parmesan. Top with remaining toasted almonds and serve.
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