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Guys, seriously. Hidden green vegetables over pasta.
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!
These spicy, satisfying tacos are always a major crowd-pleaser. And they’re incredibly simple to whip up!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!