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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Cooking tools:
- Food processor
- Mason jar
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Stove
- Mixing bowl
- Spatula
- Spoon
- Tongs
Ingredients
- 1 pound fresh tender asparagus spears, trimmed, and chopped
- 1/2 cup shelled pistachios
- 2 handles baby kale, rinsed and patted dry
- 1–2 garlic cloves
- juice of one lime
- 3/4 cup shredded Parmigiano Reggiano
- 1/2 cup olive oil
- sea salt
- freshly ground black pepper
- 1 pound bucatini pasta
- grape or cherry tomatoes, chopped
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