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- Penne with Asparagus Pesto
- (Penne con Pesto di Asparagi)
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- Ingredients:
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1 lb penne or other tubular pasta
1 lb asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano cheese (about 2/3 cup)
Directions:
In a 6 to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
Have ready a bowl of ice water.
Trim woody ends from asparagus.
Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.
In a steamer set over boiling water steam stalks, covered, 4 minutes.
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
Immediately transfer asparagus to ice water to stop cooking.
Drain asparagus well in a colander and pat dry.
In a food processor pulse pine nuts and garlic with salt until finely chopped.
Add asparagus and olive oil and pulse until asparagus is coarsely chopped.
Transfer pesto to a large bowl and stir in Parmigiano-Reggiano cheese.
Cook pasta in boiling water until 'al dente'.
Reserve 1/3 cup pasta cooking water and drain pasta in a colander.
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper. Serves 4 as a main course.
That's it!
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