Asparagus Pesto

I am a huge fan of this skinny, little, green vegetable

~ Asparagus!

It is wonderful no matter how it is cooked:

roasted, sauteed, added to pasta, eggs or

even as a topping on pizza.

Tonight I made Asparagus Pesto

1 pound pasta of your choice

1 pound asparagus

1/4 cup of pine nuts, hazelnuts, sunflower seeds

2 medium garlic cloves

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

Wash and cut the ends from asparagus.

Cut asparagus into 2-inch pieces.

Steam the asparagus stalks, covered, 4 minutes.

Transfer asparagus to ice water to stop cooking.

Drain asparagus well in a colander and pat dry.

In a food processor pulse nuts and garlic,

asparagus with salt until finely chopped.

And oil and pulse until coarsely chopped.

Transfer pesto to a bowl and stir in Parmigiano-Reggiano.

Cook pasta in boiling water until al dente.

Reserve 1/3 cup pasta cooking water

Drain pasta in a colander.

Add pasta and reserved cooking water to pesto,

tossing to coat, and season with salt and pepper.

Fantastico!

I can't think of a better dish to submit to

Weekend Herb Blogging which is hosted

by Simona from Briciole .