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.