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
No comments:
Post a Comment