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| Asparagus Pesto with Pasta |
Fresh spring asparagus pesto recipe with infant spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
Ingredients :
- 1 bunch asparagus spears (about 1 lb), trimmed of hard ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus extra for topping
- 1 cup pine nuts
- 1/four cup extra-virgin olive oil, plus extra for topping
- Juice of half lemon
- half of teaspoon fine-grain sea salt
Instructions :
| Prep : 10M | Cook : 46M | Ready in : 40M |
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Notes :
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