Penne with Asparagus and Lemon Pesto

• Produce

  • 1 bunch Asparagus
  • 1/2 cup Basil
  • 2 cloves Garlic
  • 1 Lemon - juiced
  • 1/2 cup Parsley

• Canned Goods

  • 1 Veggie bouillon cube

• Pasta & Grains

  • 2 cups Penne

• Baking & Spices

  • 1 Black pepper - a few, twists

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 1/2 cup Parmesan

• Liquids

  • 1 Little pasta water - about 1 or 2 tbs.

Found on greenvalleykitchen.com

Description

Ingredients

• 2 cups uncooked penne
• 1 veggie bouillon cube
• 1 bunch of asparagus
• 2 cloves of garlic
• 1 lemon - juiced
• ½ cup parsley
• ½ cup basil
• ¼ cup olive oil
• ½ cup freshly grated parmesan
• Black pepper - a few twists
• A little pasta water - about 1 or 2 tbs.
• ¼ cup of pine nuts

Directions

• Bring a large pot of water to a boil. Add penne and veggie bouillon cube. Cooking according to package directions.
• Wash and snap off the tough ends of asparagus. Slice asparagus into 1 to 2 inch pieces.
• Heat a little olive oil in a sauté pan. Add just washed asparagus (with a little water clinging to the asparagus) and 1 minced garlic clove, cover pan and cook over medium heat for 4 minutes. Give the pan a shake after 2 minutes.
• Add lemon juice, parsley, basil, 1 garlic clove, olive oil, parmesan and black pepper to a mini food processor. Puree to create the pesto. If its too dry add just a touch of pasta water - 1 tbs at a time.
• Add asparagus to a bowl, wipe out the sauté pan and add pine nuts. Heat pan over medium heat and gently shake the pan till the nuts turn golden brown.
• Drain penne and add to the asparagus.
• Toss pasta and asparagus with pesto and toasted pine nuts and serve.