Cook the Book - adapted from Super Natural Cooking by Heidi Swanson.
Serves 4-6
1 bunch asparagus spears, trimmed and cut into thirds
4 handfuls baby spinach leaves
2 cloves garlic
1 c. freshly grated parmigiano reggiano
3/4 - 1 c. toasted pignoli (pine nuts)
1/2 c. good olive oil
Juice of 1/2 lemon
1 tsp. Kosher or sea salt
1 lb. box fettuccine
Bring a medium saucepan to boil with salted water. Cook asparagus spears for 2-3 minutes until they are bright green and just tender. Drain. Transfer to a food processor or blender and add spinach, garlic, parmesean, and pine nuts. Whir to puree, adding a slow drizzle of olive oil until pesto forms (add more pine nuts for a thicker consistency, if desired). Add lemon juice and salt.
Toss with cooked fettuccine (cook according to package directions). Serve with extra whole toasted pignoli, parmesan, and a light drizzle of extra-virgin olive oil.
