Asparagus Pesto Pasta
Note from Chef Ed:
I originally came up with Asparagus Pesto when I was designing recipe for The Renal Support Network. Folks with kidney disease have a very specific and unintuitive diet.
1 bunch of asparagus (10 to 20 asparagus)
¼ cup almonds or pine nuts (almonds are cheaper)
¼ cup grated parmesan cheese
½ cup olive oil
1 Tablespoon lemon juice
3 to 6 cloves of garlic, halved or quartered
salt and pepper
Your favorite pasta, prepared according to the package
Red pepper flakes (optional)
- Bring a pot of water to a boil. Drop asparagus into the pot and let cook for 30 seconds to minute just to blanche. Drain immediately.
- Cut the bottom three quarters from the asparagus and set the tops aside. Combine the bottom of the asparagus with the nuts, parmesan, olive oil, lemon juice, garlic, salt and pepper in a food processor and puree.
- Slice the tops of the asparagus diagonally very thinly. Toss the pasta, pesto and asparagus tips together. Sprinkle with red pepper flakes for a kick if desired.