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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Adapted from Heidi Swanson, cookbook author. I haven't tried this yet, but it looks awfully good. Serve atop pasta, on baguettes, or over pizza or potatoes. Makes enough for 8 ounces dried pasta or 12 ounces fresh. Ingredients:
1 lb fresh asparagus, trimmed and halved lengthwise |
1 1/2 cups baby spinach |
2 garlic cloves, peeled |
1 cup parmesan cheese, freshly grated |
3/4 cup pine nuts, toasted |
1/4 cup extra virgin olive oil |
1/2 lemon, juice of |
1/2 teaspoon fine sea salt |
Directions:
1. Bring a pot of salted water to a boil. Cook the asparagus for 2 or 3 minutes, until bright green and crisp-tender.
2. Rinse asparagus under cool water to stop the cooking.
3. Add asparagus, spinach, garlic, parmesan and pine nuts to a food processor. Puree.
4. With the food processor running, drizzle in 1/4 cup of oil to form a paste.
5. Add lemon juice and salt.
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