It only takes a few ingredients, but the flavors are potent. Just make sure that you get very fresh asparagus for this because they make or break the dish. The spears are naturally sweet, and while they can be flown in from South America year round, the actual season is March, April, and May. Asparagus that’s been flown in from thousands of miles away won’t have the same sweet, delicate flavor of those grown locally because of the time it takes to get from a to b. Spears soon lose their snap and moisture as well.
You’re not cooking the olive oil here, so use a good cold pressed, organic variety.
1 bunch asparagus, washed, rough ends snapped
3 handfuls local greens, spinach or mache work well
2 cloves garlic, skin removed but whole
1 cup pine nuts, toasted
1 cup freshly grated parmesan cheese
The juice of ½ a lemon
½ tsp sea salt
¼ cup organic extra virgin olive oil
1 package of spaghetti
1. Blanche the asparagus by boiling it until it turns bright green and then draining it in a colander filled with ice to stop the cooking.
2. Add asparagus to a blender with greens, garlic, pine nuts, parmesan cheese, lemon, and sea salt. Start blending and add in the olive oil gradually.
3. Cook the spaghetti according to the directions.
4. Drain the pasta and top with the asparagus pesto. Sprinkle with parmesan cheese.
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