Asparagus Pesto

I followed this recipe somewhat loosely, mostly because I was under a little bit of a time crunch. I will definitely make this again, and will likely follow the recipe a little closer, but this is what I did tonight:


1 bunch baby asparagus spears (about 2.5 inches in diameter), ends broken off
1 & 1/3 oz (2 2/3oz packages) fresh basil leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese
1 4.25oz package pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
1/2 teaspoon kosher salt
8oz Barilla Plus angel hair pasta


In a food processor, add basil, pine nuts, garlic, cheese and olive oil, pulse until blended but not too much.

Bring a pot of water to a boil, add asparagus and cook for 2-3 minutes.

You could drain it, but I chose to take the asparagus out of the water with tongs and rinse them with cold water in a colander, immediately adding the pasta to the water so you don't have to wait for more water to boil.

While pasta is cooking (approx 6 minutes), cut heads off asparagus and save for garnish. Add asparagus to basil mixture and pulse until big pieces are blended.

Drain and rinse pasta with cold water, toss with pesto, garnish with asparagus heads and serve.

The original recipe called for lemon juice and I think I would add that next time.