Lemon Pesto Capunti Pasta with Asparagus
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Serves: 6
 
Ingredients
For the Pesto:
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • ½ C good quality olive oil
  • kosher salt
For the Pasta:
  • 1 lb capunti or like pasta
  • 1 bunch asparagus
  • ¾ - 1 C prepared pesto
  • ¼ - ½ C reserved pasta water
  • zest and juice of 1 medium lemon
  • grated pecorino romano or parmesan to top
Instructions
For the Pesto:
  1. In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt to taste.
For the Pasta:
  1. Cook pasta according to package ingredients.
  2. Cut tough ends off of asparagus. Cut asparagus into thirds at an angle.
  3. When pasta is cooked, use a label to remove 1 cup of boiling pasta water, set aside. Drain pasta and return to pot. Add asparagus and ¾ C pesto. Stir to incorporate, thin out with ¼ - ½ C reserved pasta water. Add more pesto/water if needed. Add the juice of 1 lemon, season with S&P. Top with lemon zest and grated cheese. Serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-pesto-capunti-pasta-with-asparagus/