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May 5, 2016 / Chris Blum

Asparagus Pesto Pasta


This is spring goodness on a plate! Perfect for a weeknight meal. The spiciness of the arugula really compliments the pesto. Any extra pesto freezes wonderfully.

Ingredients:
1 bunch of asparagus, steamed for 3 min
2 green garlic or 4 cloves of garlic
1/4 c olive oil
2 oz parmesan
Salt and pepper
2 – 4 oz water
10 oz arugala
1/2 lemon
20 cherry tomatoes, halved
16 oz pasta, cooked according to package
In a vitamix dump the asparagus, garlic (head only), olive oil, cheese and blitz until smooth. If too thick thin with water 2 tbsp at a time. Season with salt and pepper.

Toss the arugula with a little olive oil and lemon. Divide between 4 plates with tomatoes.

Toss 1/2 the pesto with pasta. Place onto of arugula and top with a little grated cheese.

Serves 4.

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