Asparagus Pesto with Pasta

Heat two pots of water: One large for pasta and one medium-sized for asparagus, both on medium heat.

Toast Pine Nuts: While the water is heating, spread pine nuts in a single layer in a large pan. Heat over medium heat, stirring occasionally, until fragrant and lightly browned. Remove 3/4 cup of pine nuts for the pesto sauce and set aside the remaining 1/4 cup.

Blanch Asparagus: Salt the water for asparagus and add the asparagus to the pot. Cook for only 2-3 minutes until asparagus turns bright green and slightly tender. Drain and cool them under cold water to stop the cooking process. Cut off the asparagus tips and set them aside for garnish.

Make Asparagus Pesto: In a blender, combine asparagus, baby spinach, garlic, Parmesan, and 3/4 cup of pine nuts. Blend until smooth, gradually adding 1/4 cup of olive oil until you get a paste. If too thick, thin it with a little pasta water. Add lemon juice and salt, taste, and adjust seasoning.

ook Pasta, then Mix with Pesto: Salt the pasta water well and cook the pasta until just tender. Check the pasta package instructions. Dried pasta requires more cooking time, while fresh pasta needs less. Drain the pasta and immediately mix it with 1 cup of asparagus pesto sauce.