Egg Tagliatelle with Asparagus Pesto

Asparagus makes for a beautifully creamy pesto, perfect with our Traditional Egg Tagliatelle pasta. Add in asparagus tops for a little crunch to the texture as well as a wow to the plate.

Instructions

1. Bring 3 quarts of water to a boil, add 1 tablespoon salt or to taste. Drop in whole asparagus and cook for 5 minutes. Drain, but do not discard water.
2. Slice off 1 inch of the tips, and set aside.
3. Chop stems, add to a food processor with other ingredients, and blend until almost smooth.
4. Cook pasta in the asparagus cooking water according to instructions.
5. Toss pasta with pesto, asparagus tips, black pepper, and more grated cheese.