- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Freshly ground pepper
- 1 garlic clove, minced
- 1 cup packed basil leaves
- 1/2 cup grated Pecorino Romano cheese, plus more for garnish (optional)
- 1/4 cup pine nuts, toasted
- 1/4 teaspoon lemon zest
- 12 ounces whole-wheat linguine
- Preheat the oven to 400°. In a large bowl, toss the asparagus with 2 teaspoons of the olive oil and season with salt and pepper. Spread the asparagus in a single layer on a rimmed baking sheet and roast for about 20 minutes, until tender and browned in spots. Let cool for 10 minutes.
- Meanwhile, in a food processor, pulse the garlic with the basil, cheese, pine nuts, lemon zest and 1 teaspoon of salt until combined. Add the roasted asparagus and process until a smooth paste forms, scraping the sides of the bowl as necessary, about 45 seconds. Add the remaining 2 tablespoons olive oil, and process until just combined, about 10 seconds longer.
- In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Add 1/2 cup of the cooking water to the pesto in the food processor and process until smooth, about 10 seconds.
- In a bowl, toss the pasta with the pesto, adding additional cooking water if necessary, until the pasta is well coated with the pesto. Season with salt and pepper and serve immediately.
Tip: Substitute broccoli or kale for a different take on this vegetable pesto. Tip: The pesto also makes a terrific sauce for a pita or English muffin pizza. Tip: Pine nuts are traditional in pesto, but try almonds, walnuts, or pistachios for an equally good sauce. One serving: 429 cal, 20 gm fat, 4 gm sat fat, 47 gm carb, 9 gm fiber, 19 gm protein.