Sunday, August 19, 2012

Pasta with Asparagus Pesto

1 lb fettucini or linguine
1/4 cup toasted pistachios
1 lb asparagus, coarsely chopped
1 cup mix of fresh parsely, mint and basil
1/3 cup parmigiano reggiano
Juice of 1/2 a lemon
1/3 cup olive oil
salt and pepper to taste

Cook pasta according to package directions.  Reserve 1 cup of the cooking water.  Mix all other ingredients (except oil) in food processor and pulse.  Stream in olive oil to form a smooth pesto.  Season with salt and pepper. Combine with pasta with sauce and thin out with pasta water as needed.

Source: Rachael Ray

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