Linguine with Asparagus Pesto

1. 1

   Snap off and discard ends of asparagus.

2. 2

   Cut off top two inches of spears and reserve.

3. 3

   Chop rest of spears and put in food processor with garlic, processing until very finely minced.

4. 4

   With the machine running, drizzle in olive oil.

5. 5

   Add 1/2 cup cheese and pulse.

6. 6

   Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.

7. 7

   Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente.

8. 8

   Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.

9. 9

   Spoon 1/4 cup pasta water into a large skillet.

10. 10

    Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice.

11. 11

    Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended.

12. 12

    Check seasonings.

13. 13

    Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.