Linguine with Asparagus Pesto

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This is a super-easy, fresh, seasonal, nut-free pesto. My husband and son complained about the amount of lemon juice in this dish; I thought that it added a lot of brightness. I planned to make it with fresh pasta but then life interfered! Next time….. This recipe is from the New York Times, contributed by Florence Fabricant. I doubled the recipe, used one pound of pasta, and added extra garlic.

  • 1 bunch asparagus, pencil size (about 1 pound)
  • 2-5 cloves garlic, chopped
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup grated Grana Padano (about 2 ounces), plus more for serving
  • Juice and grated zest of 1 lemon
  • Salt and ground black pepper
  • 8-12 ounces linguine
  • 2 tablespoons fresh oregano leaves
1.
Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
2.
Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
3.
Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.
YIELD: 4 servings
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

One response to “Linguine with Asparagus Pesto

  1. Sounds tasty….I always make my pesto nut free! I find nuts don’t add anything for me (especially pine nuts!)

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