Dinner Tonight: Pistachio Asparagus Pesto On Linguine Recipe

1. 1

   Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.

2. 2

   Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste.

3. 3

   Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.

4. 4

   Chop the remaining pistachios. Serve the pasta and garnish with the pistachios, and more grated Parmesan. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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