Mint and Pine Nut Pesto with Gemelli and Asparagus

Ingredients

• 1 lb. gemelli
• ¼ cup freshly grated Parmigiano-Reggiano
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tsp. fresh lemon juice, more to taste
• Kosher salt and freshly ground black pepper
• 6 scallions (dark and light green parts only), trimmed and thinly sliced (about ½ cup)
• 5 Tbs. extra-virgin olive oil, more as needed
• + 3 more ingredients
• • ½ cup pine nuts, toasted
  • ¾ lb. asparagus, ends snapped off, cut into 1-½-inch pieces
  • ¹/₃ cup firmly packed fresh mint, chopped

Put the scallions, Parmigiano, pine nuts, and mint in a food processor and process until finely chopped. With the processor on, pour the oil down the feed tube in a steady stream, so the mixture thins into a slightly loose paste. Add more oil if needed. Add 1/2 tsp. salt and 3/4 tsp. pepper and p...

View full recipe at Fine Cooking