Penne with Asparagus-Pistachio Pesto

Name: Penne with Asparagus-Pistachio Pesto
Ingredients: 1/4 cup pine nuts; 1 1/2 pounds asparagus, cut into 1-inch lengths; 3 medium carrots, chopped; 1 medium shallot, chopped; 1/2 cup packed basil leaves; 2 garlic cloves, thinly sliced; 1 tablespoon honey; 2 teaspoons finely chopped thyme; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon cumin; 1/4 cup extra-virgin olive oil, plus more for tossing; Kosher salt; Freshly ground pepper; 1 pound rigatoni; 1/4 pound sliced bacon; 1 cup chicken stock or low-sodium broth; 4 tablespoons unsalted butter; 1/4 cup unsalted roasted pistachios, very finely chopped; 1/3 cup chopped parsley; Freshly grated Parmigiano-Reggiano cheese, for serving

andrewzimmern.com

Penne with Asparagus-Pistachio Pesto | Smoky bacon and rich pistachios balance fresh veggies and herbs. Perfect for any noodle; try it with penne or rigatoni.

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