Pistachio Asparagus Pesto on Linguine Print Email

1 bunch asparagus, ends removed
1/4 cup spinach
1 garlic clove
3 tablespoons pistachios, toasted
1/4 cup Parmesan, grated, plus more for serving
3 tablespoons olive oil
1 teaspoon lemon juice
1 pound pasta

Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.

Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste.

Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.

Chop the remaining pistachios. Serve the pasta and garnish with the pistachios, and more grated Parmesan. Season with salt and pepper to taste.

- serves 3 to 4 -
Adapted from Closet Cooking