Looking for something new to cook
Ed pulled this out of "his" cookbook.
And it has veggies, too!
Linguine with Asiago, Toasted Walnut, and Fresh Asparagus Pesto
For the sauce:
1 1/2 lbs. fresh large asparagus- We cut off some of the heads of asparagus and cook separately, not so well done, to garnish at the end.
1/2 c water
2 t. lemon juice
1/2 t kosher salt
2 garlic cloves
For the pasta:
1 lb. linguine
1 cup asiago cheese, grated (you can use Parmesan cheese)
1/2 cup walnuts, toasted and roughly chopped
1. Rinse asparagus and snap off tough ends if needed. Place in a large stockpoot and cover with water.
2.. Bring water to a boil over high heat. Cover pot and cook for 8 to 10 minutes, until asparagus is very tender when pierced with a fork. Drain well.
3. Place asparagus in the bowl of a food processor fitted with a metal blade. Add water, lemon juice and salt. Process adding more water if necessary, until puree is thick and smooth. You made need to process the asparagus in two batches.
4. Cook linguine until al dente, then strain. Toss with 2 cups of asparagus sauce, grated asiago and chopped walnuts. Serve. You may freeze any leftover asparagus sauce for future use.
Until Next Time-Kyle