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May 7, 2014 / Chris Blum

Asparagus Pesto

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This makes a double batch, one for now and one for the freezer. I did not
Have pine nuts so I used toasted almonds.

Ingredients:
1 lb pasta
1/2 c basil
1 lb asparagus, cut into 2 inch pieces
1/4 c pine nuts or almonds
3 garlic cloves
1/2 tsp salt
1/2 c olive oil
1/2 c Parmigiano-Reggiano
1/2 c toasted bread crumbs
4 oz pancetta, diced, cooked crisp & drained

Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes. Use a slotted spot and transfer to a blender. Add pasta to the water and cook according to package.

Add basil, nuts, salt, garlic, oil and parmigiano to the blender. Blend until smooth. Pour half in a container for future use. Toss the remaining with the pasta, top with bread crumbs and pancetta.

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