Asparagus Pesto Recipe

• 1 pound asparagus
• 1/4 cup pine nuts
• 2 or 3 medium garlic cloves
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
• 1 pound pasta of choice

1. Trim tougher ends off asparagus. Cut stalks crosswise into 2-inch pieces, reserving tips.
2. In a steamer set over boiling water steam stalks, covered, until just blanched, but still with crispness, 2 minutes.
3. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
4. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well and pat dry.
5. In a food processor pulse pine nuts and garlic with salt until finely minced.
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. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander.
8. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.

asparagus, pine nuts, garlic, salt, extravirgin olive oil, pasta

Taken from www.epicurious.com/recipes/member/views/asparagus-pesto-recipe-52809461 (may not work)