Asparagus Pesto with Whole Wheat Pasta

• 2 garlic cloves
• 1/2 cup pine nuts
• 3/4 cup grated Parmigiano-Reggiano
• Kosher salt
• Freshly ground black pepper
• 1 large bunch asparagus, trimmed
• 2/3 cup extra-virgin olive oil
• 1 pound whole wheat linguini

1. Cut off and reserve the asparagus tips.
2. Chop the asparagus stalks.
3. In a food processor with the motor running, drop in the garlic and finely chop.
4. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.
5. Add the chopped asparagus stalks and pulse to finely chop.
6. With the motor running, add the oil, blending to combine.
7. In a large pot of boiling salted water, cook the pasta until al dente.
8. 2 minutes before the pasta is done, add the reserved asparagus tips.
9. Reserve 3/4 cup of the pasta cooking water, then drain the pasta and asparagus tips.
10. Toss the pasta with the pesto and about half the reserved cooking water.
11. Add more water for a looser consistency.
12. Season with salt and pepper to taste, then serve.

garlic, pine nuts, kosher salt, freshly ground black pepper, extravirgin olive oil, whole wheat linguini

Taken from www.foodandwine.com/recipes/asparagus-pesto-whole-wheat-pasta (may not work)