Wednesday, June 29, 2011

Lemon Pesto Linguine with Asparagus

This is my latest creation. Serve this with a glass of red wine and a salad of undressed assorted greens, and all I can say is, mmmm, mmmm good.

Lemon Pesto Linguine with Asparagus

Lemon Olive Oil -
1/4 C extra virgin olive oil
Zest of one lemon
1/8 C fresh lemon juice
Combine the ingredients and set aside.

Pesto -
1/3 C pine nuts
1/3 C pistachio nuts
1 large garlic clove, chopped
1/4 C packed basil leaves
Pinch of crushed red pepper
4 T olive oil
In a food processor or blender, add nuts, chopped garlic, pinch of crushed red pepper, basil leaves (ripping them into smaller pieces) and olive oil. Pulse to make a smooth paste. Combine the lemon oil and pesto in a saucepan and warm slightly on very low heat.
Asparagus -
1 C cut up asparagus
Cut asparagus spears into 1 inch sections and place in a steamer basket over boiling water. Steam the asparagus for no longer than 3 minutes. Remove and add to the lemon pesto sauce.

Linguine -
1/2 pound whole wheat linguine
Salt and pepper
Cook the pasta according to package directions. Near the end of the cook time, add two tablespoons of pasta water to the lemon pesto sauce and stir to combine. Drain the linguine and add it to the lemon pesto sauce. Salt and pepper the dish to taste. Serve.


Mary Ann said...

This looks so yummy! Can't wait to try! I am addicted to asparagus...sounds like an amazing dish.

thevegantummy said...

Mary Ann!!!!

So good to hear from you!!! I hope you've made this dish... please let me know what you think.