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

1. Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
2. Cook pasta according to directions on package.
3. Place the cooked pasta and the tips of the asparagus in a large serving bowl.
4. Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
5. Whirl until smooth.
6. Pour asparagus puree over pasta, add salt, pepper, and parmesan cheese.
7. 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)