Ingredients
1 bunch fresh basil
2 tablespoons of minced garlic
1/3 cup pinenuts, roasted
pepper to taste
salt to taste
1/3 cup olive oil
1/2 cup half and half cream
1/2 cup parmesan cheese
1 lb asparagus, washed and chopped into 1 inch pieces
1 lb pasta, rotini or penne
Preparation
Wash and pat basil dry. Remove leaves from stems. Place basil, minced garlic, roasted pinenuts, olive oil, salt and pepper into food processor. Process ingredients at setting to make mixture into a paste. Set aside.
Steam asparagus, do not overcook. Set aside.
Bring a large pot of water to boil. Place pasta in the pot and cook until pasta is al dente. Rinse pasta.
In a large pot, pour in cream and pesto. Bring to a boil. Add pasta and asparagus. Mix together. Stir in parmesan cheese. Enjoy!
