Mint Pesto With Asparagus and Pasta

• 1 cup of stripped mint leaf
• 2 cups ricotta cheese
• 12 cup grated fresh parmesan cheese
• 400 g linguine or 400 g spaghetti
• fresh ground black pepper, to taste
• 1 bunch chopped fresh asparagus, any amount you like

1. Blend together the mint and cheeses.
2. Season with fresh ground black pepper to taste.
3. Boil the pasta according to the instructions and for the last 3 minutes of cooking, drop in the chopped asparagus.
4. Take 4 tablespoons of cooking liquid out of the pan and reserve.
5. Then drain the pasta and asparagus.
6. Return it to the pan with the reserved cooking liquid and the mint pesto.
7. Stir it in quickly, divide between four plates and serve with some more grated parmesan.
8. Note: Chopped mint blackens quite quickly, so don't prepare this pesto too much in advance.
9. It's OK to make it just as you begin to cook your pasta, but don't do it any earlier than that.

mint leaf, ricotta cheese, parmesan cheese, linguine, fresh ground black pepper, fresh asparagus

Taken from www.food.com/recipe/mint-pesto-with-asparagus-and-pasta-507127 (may not work)