Ingredients
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
1 pound pasta of choice
Preparation
Trim tougher ends off asparagus. Cut stalks crosswise into 2-inch pieces, reserving tips.
In a steamer set over boiling water steam stalks, covered, until just blanched, but still with crispness, 2 minutes.
Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well and pat dry.
In a food processor pulse pine nuts and garlic with salt until finely minced.
Add asparagus and oil and pulse until asparagus is coarsely chopped, with pesto consistency. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano.
Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander.
Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
