The Pioneer Woman Tasty Kitchen
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Asparagus Pistachio Pesto – Vegan!

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Level: Easy

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Description

Guys, seriously. Hidden green vegetables over pasta.

Ingredients

  • ⅔ pounds Pasta, Your Choice
  • ½ bunches Asparagus, Cut Into 2 Inch Lengths, Tops And Bottoms Separated
  • 1 whole Scallion, Cut Into 2 Inch Pieces
  • 1 clove Garlic
  • ¼ cups Toasted Pistachios
  • 1 whole Lemon
  • ¼ cups Olive Oil
  • Salt To Taste

Preparation

Heat a large pot of water for the pasta. Boil the pasta to al dente. In the last minute of cooking, remove 1 cup of the cooking liquid for the pasta sauce and reserve. Add the asparagus tops to the pasta at the same time and cook for 1 minute. Drain the pasta and asparagus together.

Meanwhile, make the pesto. Combine the asparagus bottoms, scallions, garlic, and pistachios in the bowl of a food processor. Zest the lemon into the mixture. Add the olive oil, and pulse until finely chopped and a paste forms.

Cut the zested lemon into wedges for serving.

When the pasta is cooked, add it back to the pot with the asparagus tops and pesto. Splash in 1/2 cup of the reserved pasta water and stir everything together. Taste, and add more pasta water if you’d like a saucier pasta or more salt if needed.

Serve with lemon wedges. Enjoy!

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