Ingredients you need:
- One bunch of fresh asparagus
- 1-2 cloves fresh garlic
- Pine nuts (if allergic or hate them, can substitute a preferred nut)
- Grated parmesan
- Small amount olive oil
Devices you need:
- Large skillet (ok, you could get away without one)
- Food processor (gonna need this)
- Farfalle (bowties) pasta or other shaped pasta with ridges to hold pesto
- Cherry or grape tomatoes, halved
- Shredded parmesan
Cut off hard, dry ends from asparagus. Add just enough water to the skillet to cover the bottom, bring to medium heat on stovetop. Rinse asparagus and lay spears in skillet. Allow to simmer until spears are bright green and tender. Remove from heat. Add cold water and/or ice cubes to skillet to stop the cooking process and cool the spears. (Try to keep them in a row as you do all this. Makes the next step easier!)
Cut off the tips from the spears and set aside. If spears are wet, pat them dry. Cut them into 1-inch pieces. Use the food processor to puree the asparagus pieces. When mushy, add garlic, and process until blended.
Drizzle a bit of olive oil into the mixture. Add the nuts. Try ½ cup. Add a bit more if it seems right. Process to blend and get smoother. Then add grated parmesan. Try 6 tablespoons. Adjust if you want more or less. Process for all to blend into a nice, yummy, green, pesto!
Leave at room temperature if serving right away. Or put in fridge for up to a week and use as needed. (It can also be a dip for veggies!)
For pasta: Cook pasta according to package directions. Drain but do NOT rinse! Transfer to large serving bowl. Plop large spoonfuls of pesto onto hot pasta and gentle fold to coat the noodles. Add asparagus tips. Serve with tomato halves on top, add fresh parm if you like.