Pasta with Asparagus Pesto


  • ½ teaspoon salt
  • 1 pound asparagus
  • ½ cup extra-virgin olive oil
  • 1 pound penne or other tubular pasta
  • ¼ cup pine nuts
  • 3 medium garlic cloves
  • 2 ounces freshly grated Parmigiano-Reggiano

In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta. Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved as...

View full recipe at Epicurious


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