Easy Asparagus Pesto

Ingredients: 1 lb. fresh asparagus,  trimmed and cut  into 2-inch lengths ¼ cup pine nuts,  toasted 2 cloves garlic,  chopped 2 to 3 handfuls baby  spinach leaves ¼ cup extra-virgin  olive oil Juice ½ lemon 1 tsp. kosher salt ½ cup grated  Parmesan (2 oz.) 12 oz. pasta, such as  angle hair  Fresh black pepper

Cook asparagus in boiling water until tender but not mushy, about 7 minutes. Scoop out, using a large slotted spoon, to a colander and rinse under cold running water. Return water to a boil.

Combine the asparagus, pine nuts, garlic, spinach, olive oil, and salt and process in a food processor.

Process until very finely chopped. Transfer to a large bowl and stir in Parmesan.

Cook pasta in boiling water until al dente according to package directions. Reserve ½ cup pasta cooking water and drain pasta.

Add some reserved pasta cooking water to the pesto, stirring to combine for desired consistency. Toss pasta with pesto to coat, and ENJOY!

Hungry for more? Try this Shrimp  Scampi with Pasta