Asparagus Spinach Pistachio Pesto

The fresh spinach and steamed asparagus is tossed in smooth olive and lemon oil and finished off with a pistachio pesto flavor.

Ingredients

1 pound asparagus, steamed

¼ cup pistachio nuts

¼ cup spinach

1 clove garlic

¼ cup Parmesan cheese

2 tablespoons olive oil

1 teaspoon lemon juice

1 pound package uncooked pasta

Bring a large pot of salted water to a boil. Add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.
Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan, olive oil, lemon juice and a pinch of salt. Blend until it is a paste.
Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a ¼ cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add more water.
Chop the remaining pistachios. Serve the pasta and garnish with the pistachios and more grated Parmesan. Season with salt and pepper to taste.

Based on 4 servings.

Per Serving: