1 pound fresh Fettucine
1 lb. asparagus, blanched and cut into ½ inch pieces
1 bunch basil, leaves only
¼ c. pine nuts, toasted
¼ c. grated parmesean
2 cloves garlic, smashed
1 cup extra virgin olive oil
Salt and pepper to taste
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salt.
In the bowl of a food processor, pulse the asparagus to fine pieces. Add the basil, pinenuts, parmesean and garlic. Continue to pulse while slowly adding the olive oil through the feed tube until a paste forms. Season with salt and pepper to taste.*
Cook the fettucine in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
Add the reserved pasta water to the bowl with the pesto, then toss in the pasta, and toss until thoroughly mixed.
Divide the pasta among four warmed serving bowls. Sprinkle with Parmigiano. Serve immediately.
Serves 4.
* to retain the greenness of pesto while storing overnight, cover with a thin layer of olive oil. Place plastic wrap directly on olive oil and cover tightly. Will keep 1 week in the fridge.
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