Asparagus Pesto

It's Spring! Well, here in the Bay, it seems like the weather has skipped Spring and went straight to Summer. Lucky for us, Spring crops are ready, willing and abundant. I'll try to feature some recipes using my two favorite veggies of Spring, asparagus and artichokes.

Here is a great recipe that you can make in bulk and freeze individual portions for a quick weeknight dinner and adapt for variations. Truth be told, this recipe doesn't take long at all, but if you make it in bulk, you'll save whipping out and cleaning the food processor.

Asparagus Pesto, about 4 portions

1 bunch of asparagus, chopped into 1-2 inch pieces

1 handful of spinach

Salt, as much as you would need to make the boiling water taste like the sea

1 large garlic clove

1/4 cup pine nuts, toasted

1/4 cup EVOO, use more of less according to taste and texture preference

1/2 cup of grated parmesan, plus extra for topping pasta

1 teaspoon black pepper, fresh ground

1 tablespoon of fresh lemon juice, plus zest

Optional: 2 cups of spinach or 1/2 lb of mild italian sausage (salsiccia)

Directions

1. Bring a pot of salted water to a boil. Use as much salt as you would for cooking pasta.
2. Cook the asparagus until soft, but not mushy. Avoid overcooking to keep the vibrant green color. About 8 minutes.
3. Drain asparagus and let cool.
4. In a large food processor, combine all ingredients including handful of spinach, but not 2 cups of spinach/salsiccia.
5. Process until the ingredients come together. Add more or less EVOO to make pesto more or less viscous.
6. Pesto is basically ready to be served. You don't need to heat it up at all. Try it with bread, pasta, fish topping, etc.
7. Save the pesto by portioning it into different jars and freeze. To unfreeze, gently warm the pesto, you don't need to re-cook it.

Asparagus Pesto Pasta with Spinach

1. Cook pasta according to directions on box.
2. Drain the pasta.
3. While the pasta is still hot, mix in enough pesto to cover pasta, 2 cups of raw spinach. The spinach will wilt from the heat of the pasta but will not get too mushy.
4. Top with parmesan and serve.

Asparagus Pesto Pasta with Salsiccia

1. Cook pasta according to directions on box.
2. Meanwhile, brown 1/2 lb of salsiccia in a medium size frying/sautee pan.
3. Combine pasta, salsiccia and pesto, while the pasta and salsiccia are still warm.
4. Top with parmesan.
   Not the prettiest picture, but you get the idea.