Asparagus Pesto Recipe

1. 1

   Trim tougher ends off asparagus. Cut stalks crosswise into 2-inch pieces, reserving tips.

2. 2

   In a steamer set over boiling water steam stalks, covered, until just blanched, but still with crispness, 2 minutes.

3. 3

   Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.

4. 4

   Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well and pat dry.

5. 5

   In a food processor pulse pine nuts and garlic with salt until finely minced.

6. 6

   Add asparagus and oil and pulse until asparagus is coarsely chopped, with pesto consistency. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano.

7. 7

   Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander.

8. 8

   Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.