Cavatelli with Asparagus, Green Onions and Lemon-Herb-Pistachio Pesto – Rachael Ray

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 bunch asparagus, trimmed and thinly sliced on an angle
• 1 bunch scallions or spring onions, whites and light greens, roots trimmed and thinly sliced on an angle
• 1 cup fresh peas
• 1 cup flat-leaf parsley tops, packed
• 1 cup mint and tarragon leaves combined, packed
• Zest and juice of 1 lemon or lime
• 2 cloves garlic
• 1 fresno, jalapeño or Serrano pepper, seeded and coarsely chopped
• 1/4 cup Sicilian pistachios, lightly toasted
• Salt and pepper
• 1/4 cup EVOO – Extra Virgin Olive Oil, plus additional for drizzling
• 1/4 cup grated Pecorino cheese
• 1 pound cavatelli