Roasted Asparagus Pesto with Whole-Wheat Linguine

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1 garlic clove, minced
• 1 cup packed basil leaves
• 1/2 cup grated Pecorino Romano cheese, plus more for garnish (optional)
• 1/4 cup pine nuts, toasted
• 1/4 teaspoon lemon zest
• 12 ounces whole-wheat linguine

1. Preheat the oven to 400.
2. In a large bowl, toss the asparagus with 2 teaspoons of the olive oil and season with salt and pepper.
3. Spread the asparagus in a single layer on a rimmed baking sheet and roast for about 20 minutes, until tender and browned in spots.
4. Let cool for 10 minutes.
5. Meanwhile, in a food processor, pulse the garlic with the basil, cheese, pine nuts, lemon zest and 1 teaspoon of salt until combined.
6. Add the roasted asparagus and process until a smooth paste forms, scraping the sides of the bowl as necessary, about 45 seconds.
7. Add the remaining 2 tablespoons olive oil, and process until just combined, about 10 seconds longer.
8. In a pot of boiling salted water, cook the pasta until al dente.
9. Drain, reserving 1 cup of the cooking water.
10. Add 1/2 cup of the cooking water to the pesto in the food processor and process until smooth, about 10 seconds.
11. In a bowl, toss the pasta with the pesto, adding additional cooking water if necessary, until the pasta is well coated with the pesto.
12. Season with salt and pepper and serve immediately.

extravirgin olive oil, salt, freshly ground pepper, garlic, basil, romano cheese, pine nuts, lemon zest, linguine

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