Penne with Asparagus Pesto Recipe

How to make it

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• In a 6 to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
• Have ready a bowl of ice water.
• Trim woody ends from asparagus.
• Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.
• In a steamer set over boiling water steam stalks, covered, 4 minutes.
• Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
• Immediately transfer asparagus to ice water to stop cooking.
• Drain asparagus well in a colander and pat dry.
• In a food processor pulse pine nuts and garlic with salt until finely chopped.
• Add asparagus and olive oil and pulse until asparagus is coarsely chopped.
• Transfer pesto to a large bowl and stir in Parmigiano-Reggiano cheese.
• Cook pasta in boiling water until 'al dente'.
• Reserve 1/3 cup pasta cooking water and drain pasta in a colander.
• Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
• Serves 4 as a main course.