Kick up a classic Italian dish with a quick recipe for asparagus pesto. Perfect for busy weekday evenings, this corzetti pasta is loaded with spring flavor.
Corzetti Pasta with Asparagus Pesto
1 pound fresh asparagus
2 cloves of garlic
1 cup walnuts
1/4 cup extra virgin olive oil
1 cup freshly grated Parmigiano Reggiano cheese
Bring a large pot of salted water to a boil. Add the asparagus and cook for 6 minutes. They should be tender, not mushy. Drain the vegetables and let cool completely.
Transfer the asparagus to a food processor, add the garlic cloves, walnuts, olive oil, grated cheese, a pinch of salt and process. Add some water if necessary. The pesto needs to be creamy.
Make the corzetti pasta and cook al dente. Transfer the pasta to the bowl with the sauce. Toss and serve immediately.