Spring Pesto Bucatini Pasta With Asparagus and Kale - Edible Nashville

Spring Pesto Bucatini Pasta With Asparagus and Kale - Edible Nashville

ediblenashville.ediblecommunities.com

I love the changing of seasons and the culinary markers for each. Spring brings asparagus and leaves of tender baby kale and fragrant mint.

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Ingredients

  • 1 poundfresh tender asparagus spears, trimmed, and chopped
  • 1/2 cupshelled pistachios
  • 2 handlesbaby kale, rinsed and patted dry
  • 1–2garlic cloves
  • juice of one lime
  • 3/4 cupshredded Parmigiano Reggiano
  • 1/2 cupolive oil
  • sea salt and freshly ground black pepper
  • 1 poundpound bucatini pasta
  • grape or cherry tomatoes, chopped

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