This recipe was on the packaging of a bunch of asparagus I bought. To my surprise, it's as easy as it is delicious. Basil pesto is a staple around here, so this offers a nice alternative.
This makes enough pesto for several pounds of pasta.
1 lb fresh asparagus, with stiff bottoms broken off
3 fresh basil leaves (I used more, like 6)
1/4 cup grated parmesan
1/4 cup chopped pecans
1 small clove raw garlic (I used a large one)
1/4 tsp salt
3 tbsp olive oil
8 oz fine spaghetti or egg noodles
Cook the spaghetti al dente; drain and add 1 tbsp olive oil.
Put remaining 2 tbsp oil and remaining ingredients in food processor or blender. Process until smooth. Season with salt and pepper. Toss with pasta.
No comments:
Post a Comment