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Ingredients
- 1 1/2 lb asparagus
- 1/4 c. extra virgin olive oil Zest of one lemon
- 1 tsp chopped garlic optional Salt and pepper
- 1 tsp lemon juice
- 1 lb linguine or possibly fettucine
- 1/2 c. fresh grated Parmesan cheese
Directions
- Trim woody ends from asparagus. Cook 5-6 min in boiling water. Drain, reserve 2 Tbsp. of cooking liquid. Cut off tips and save. Purae the stems in a blender or possibly food processor with reserved water, oil, lemon zest, garlic, healthy pinch of salt and pepper, and lemon juice.
- While the asparagus cooks, cook the pasta according to the directions on the package.
- Drain pasta and immediately toss with asparagus pesto and tips. Sprinkle with Parmesan cheese. Serve with salad and french bread.
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