Asparagus Pistachio Pesto Vegan!

• 23 pounds Pasta, Your Choice
• 1/2 bunches Asparagus, Cut Into 2 Inch Lengths, Tops And Bottoms Separated
• 1 whole Scallion, Cut Into 2 Inch Pieces
• 1 clove Garlic
• 1/4 cups Toasted Pistachios
• 1 whole Lemon
• 1/4 cups Olive Oil
• Salt To Taste

1. Heat a large pot of water for the pasta.
2. Boil the pasta to al dente.
3. In the last minute of cooking, remove 1 cup of the cooking liquid for the pasta sauce and reserve.
4. Add the asparagus tops to the pasta at the same time and cook for 1 minute.
5. Drain the pasta and asparagus together.
6. Meanwhile, make the pesto.
7. Combine the asparagus bottoms, scallions, garlic, and pistachios in the bowl of a food processor.
8. Zest the lemon into the mixture.
9. Add the olive oil, and pulse until finely chopped and a paste forms.
10. Cut the zested lemon into wedges for serving.
11. When the pasta is cooked, add it back to the pot with the asparagus tops and pesto.
12. Splash in 1/2 cup of the reserved pasta water and stir everything together.
13. Taste, and add more pasta water if youd like a saucier pasta or more salt if needed.
14. Serve with lemon wedges.
15. Enjoy!

pasta, bunches, scallion, clove garlic, pistachios, lemon, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/asparagus-pistachio-pesto-e28093-vegan/ (may not work)