Linguine with Roasted Asparagus and Almond Pesto

Linguine with Roasted Asparagus and Almond Pesto
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh basil leaves
  • ¾ lb. asparagus, trimmed
  • 2 cups grape tomatoes
  • ½ cup sliced almonds
  • Freshly ground black pepper
  • + 2 more ingredients
    • 1 lb. dried linguine
    • 2 Tbs. finely grated Parmigiano-Reggiano

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat. Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle b...

View full recipe at Fine Cooking

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