Asparagus Pesto Pasta

 

It seemed fitting to make a green dinner on St. Patrick's Day! 

Every March, I can't help myself. I've got to share at least one recipe. This year, it is the very green asparagus pesto pasta. It is dairy-free and delicious!

In a blender:

Juice of one lemon

2 TBL water

2 garlic cloves 

LOTS of basil (I get the partially dried kind, so it is half fresh and half easy to keep in my fridge. It is about 2 TBL total. If using fresh, at least a cup of leaves, chopped.)

1/4 cup Raw Pine Nuts

1/8-1/4 cup of Olive Oil

1/4 cup dairy-free parmesan (or nutritional yeast)

Blend and set aside. If it is too thick, you can add pasta water later on. 

Cook a pound of pasta, I love Rigatoni, Linguine, or Cavatappi. All are awesome, but anything works with this pesto. 

I roast a lot of asparagus. I cut it into thirds and toss it with olive oil, garlic salt, and fresh black pepper. It takes about 15-20 minutes in a 400°F oven. 

When the pasta is ready, I take out a cup of water, drain the rest, and toss in the pesto. The pasta water helps loosen up the sauce if it's too thick. It all comes together with a bright, lemony flavor and a salty bite from the seasoning. It's a great green meal on this very green day!