ORECHIETTE WITH GREEN ASPARAGUS PESTO AND ALMONDS RECIPE

Ingredients:

• 1 pound orechiette pasta
• 1 pound green asparagus, trimmed and cut into 1-inch pieces
• ⅔ cup extra-virgin olive oil
• ⅔ cup blanched slivered almonds
• 4 garlic cloves, chopped
• 2 teaspoons grated lemon zest
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and reserve about 1 cup of the pasta water.
2. Salt a large pot of water, and cook the asparagus until it is fork-tender, about 5 minutes. Drain and lightly rinse with cold water.
3. In a food processor, combine the asparagus, olive oil, almonds, garlic, lemon zest, salt, and pepper and puree until smooth.
4. Add the pesto to the pasta and toss until well coated, adding some of the reserved pasta water to thin the sauce as needed.
5. Divide the pasta among bowls and serve with Parmesan cheese sprinkled on top.

Verdict:

This orechiette with green asparagus pesto and almonds is a fresh and flavorful take on classic pasta dishes. The pesto is bursting with the bright and clean flavors of asparagus and lemon, while the almonds add a satisfying crunch. Easy to make and impressively delicious, this is the perfect dish for any quick weeknight dinner or entertaining.

Serving Suggestions:

Serve with a side of roasted vegetables or a crisp green salad. Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a perfectly balanced meal.