Cheesy Asparagus Pesto Pasta

Method

1. 1. Blanch the Asparagus:
      Bring a pot of salted water to boil. Add the asparagus pieces and blanch for 2-3 minutes until they are tender but still vibrant green. Remove the asparagus with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
   2. Prepare the Pesto:
      In a food processor, combine blanched asparagus, grated Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice. Pulse until the mixture becomes a coarse paste.
   3. Add Olive Oil:
      With the food processor running, drizzle in the olive oil slowly until the pesto becomes smooth and well combined. Season with salt and black pepper to taste. Adjust the consistency by adding more olive oil if necessary.
   4. Cook the Pasta:
      Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the cooking water.
   5. Combine Pasta and Pesto:
      In a large bowl, toss the cooked pasta with the asparagus pesto, adding a bit of reserved pasta cooking water if needed to create a creamy consistency. Ensure the pesto evenly coats the pasta.
   6. Serve and Garnish:
      Divide the pasta into serving plates. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan cheese. Serve hot and enjoy your Cheesy Asparagus Pesto pasta.

   Pro Tips

   • Pesto Consistency: Adjust the pesto’s thickness by controlling the amount of olive oil. A drizzle can transform it into a creamy or chunky texture.
   • Pasta Perfection: Cook pasta al dente for a satisfying bite. Reserve pasta water to adjust the consistency of your dish.
   • Creative Garnishes: Elevate your presentation with a sprinkle of toasted pine nuts or an extra shaving of Parmesan.
   • Storage Tip: Store leftover pesto in an airtight container with a thin layer of olive oil on top to maintain its freshness.

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