Fettuccine With Asparagus Pesto
- 2 lbs asparagus, tough ends removed and cut into 2-3 inch pieces
- 1 lb fettuccine (dry or fresh) or 1 lb linguine (dry or fresh)
- 6 tablespoons hot water (from pasta)
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 3 -4 garlic cloves, chopped
- 14 cup fresh basil leaf, coarsely chopped (or 2 Tablespoons dried basil)
- 14 cup parmesan cheese, grated
- salt and pepper
- Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
- Cook pasta according to directions on package.
- Place the cooked pasta and the tips of the asparagus in a large serving bowl.
- Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
- Whirl until smooth.
- Pour asparagus puree over pasta, add salt, pepper, and parmesan cheese.
- Mix well to combine.
linguine, hot water, lemon juice, extra virgin olive oil, garlic, fresh basil leaf, parmesan cheese, salt
Taken from www.food.com/recipe/fettuccine-with-asparagus-pesto-224267 (may not work)