pasta with asparagus pesto

Ingredients

• Servings: 4
• 2 tablespoons pine nuts
• 1 cup water, or as needed
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 3/4 cup packed fresh basil, divided
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup grated pecorino-romano cheese, plus more for garnish
• 1 (16 ounce) package orecchiette pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a skillet over medium-high heat; add pine nuts. cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• pour enough water into a skillet to reach a 1-inch depth; bring to a boil. add asparagus and cook until tender, about 5 minutes. remove asparagus from skillet, reserving 1/2 cup cooking water. set aside 1/2 cup asparagus tips.
• blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. add pecorino-romano cheese; blend until smooth.
• bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and return pasta to pot.
• slice the remaining 1/4 cup basil. add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. garnish with extra pecorino-romano cheese.