Gluten Free Spaghetti & Asparagus Pesto
Ingredients
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- In a medium saucepan, bring 2 cups of water and ¼ teaspoon of sea salt to a boil. Blanch the asparagus pieces for 2 minutes until just soft when pierced with a knife. Using a slotted spoon, transfer the asparagus to a plate to cool.
- Add the olive oil, garlic, nuts, and salt to the bowl of food processor. Pulse until finely chopped. Add 1 cup of basil and pulse until fine. Add half of the asparagus pieces and pulse until fine. Add 2nd cup of basil and pulse until fine. Add the Pecorino Romano cheese and the Parmigiano Reggiano cheese, and pulse until fine. Add the remaining 2 cups of basil and pulse until pesto is smooth. Add additional oil if needed for smoother cinsistency. Transfer the pesto to a bowl and mix in the remaining asparagus pieces.
- Cook pasta according to cooking instructions, toss with pesto and serve.