Asparagus and Pistachio Pesto Pasta - Recipes List
Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days, or until ready to serve. Chop the remaining asparagus
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Ingredients
- 1 pound thin asparagus
- 1/4 cup fresh mint leaves
- 1/4 cup flat leaf parsley leaves
- 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
- 1/4 cup grated Parmigiano Reggiano cheese
- 3-4 tablespoons pistachios, toasted
- 1 clove garlic, grated or made into a paste
- Juice of 1 lime or 1/2 lemon
- 1/3-1/2 cup extra virgin olive oil (EVOO)
- Salt and freshly ground pepper
- 1 pound penne
- 1 cup fresh shelled peas or defrosted frozen organic peas
- Shaved Parmigiano Reggiano cheese, for garnish
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