When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!
- 2 cups fresh parsley
- 2 garlic cloves
- 1/3 cup pistachios
- Juice of half lemon
- ¼ to ½ cup extra virgin olive oil
- 2 teaspoons salt
- ½ cup grated Pecorino Romano
Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.
- 2 bunches asparagus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Preheat oven to 350 degrees F.
Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.
- ½ pound pasta, cooked al dente with 1 cup pasta water saved
Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.