Linguine With Asparagus Pesto

Name: Linguine With Asparagus Pesto
Total time: 40 min
Ingredients: 1 bunch asparagus, pencil size; 2 cloves garlic, chopped; 6 tablespoons extra-virgin olive oil; 1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano; Juice and grated zest of 1 lemon; Salt and ground black pepper; 12 ounces linguine; 2 tablespoons fresh oregano leaves

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Total: 40 minutes

Servings: 4

Cost: $5.54 /serving

Author : Florence Fabricant

asparagus grana padano linguine

Ingredients

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1 bunch asparagus, pencil size2 cloves garlic, chopped6 tablespoons extra-virgin olive oil1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-ReggianoJuice and grated zest of 1 lemonSalt and ground black pepper12 ounces linguine2 tablespoons fresh oregano leaves

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Instructions

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Step 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.

Step 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.

Step 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.