Fettuccine With Asparagus Pesto |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yum! Basil and cooked asparagus are blended into a tasty pesto, then served over pasta with asparagus tips. Great served with steaks or chicken or even as a meatless main dish. I think almonds, pine nuts or walnuts would be a good addition to the pesto. From Sunset Magazine. Ingredients:
2 lbs asparagus, tough ends removed and cut into 2-3 inch pieces |
1 lb fettuccine (dry or fresh) or 1 lb linguine (dry or fresh) |
6 tablespoons hot water (from pasta) |
3 tablespoons lemon juice |
2 tablespoons extra virgin olive oil |
3 -4 garlic cloves, chopped |
1/4 cup fresh basil leaf, coarsely chopped (or 2 tablespoons dried basil) |
1/4 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
2. Cook pasta according to directions on package.
3. Place the cooked pasta and the tips of the asparagus in a large serving bowl.
4. Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
5. Whirl until smooth.
6. Pour asparagus purée over pasta, add salt, pepper, and parmesan cheese.
7. Mix well to combine.
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