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1
Cut the cooked asparagus spears into thirds.
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2
Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste.
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3
Keep in mind you will add Parmesan as well, so be careful not to oversalt.
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4
With the machine running, slowly add the cup of olive oil.
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5
When the sauce is about the consistency of mayonnaise, it has enough oil.
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6
Pulse in the Parmesan.
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7
Thin with water if necessary to achieve a slick, saucy pesto.
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8
Scrape into a bowl or jar, cover, and refrigerate until needed.
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9
You should have about 3 cups.
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10
(Keeps about 2 to 3 days, refrigerated.)
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11
Put the potatoes in a pan of salted cold water to cover and bring to a boil.
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12
Cook until tender, about 10 minutes.
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13
Drain and let cool for a few minutes.
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14
If the potatoes are larger than about 1/2 inch in diameter, cut in half.
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15
Heat the olive oil in a medium saute pan over medium-high heat until hot.
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16
Add the potatoes and cook until browned and crispy all over, about 5 minutes.
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17
Season, to taste, with salt and pepper.
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18
Keep warm.
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19
Add basil, toss with potatoes and set aside.
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20
While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil.
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21
Add more salt and the pasta and cook until al dente, about 12 minutes.
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22
Drain through a colander, reserving about 1/2 cup of the pasta cooking water.
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23
Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan.
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24
Toss well, thinning with the pasta cooking water as necessary.
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25
Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.
