Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and spring-like sauce for pasta. Slideshow: Incredible Pesto Recipes
In a pot of salted boiling water, cook the pasta until al dente. Drain and reserve 1/4 cup of the pasta cooking water.
Meanwhile, in a food processor, pulse the asparagus until finely chopped. Transfer to a large bowl. Stir in the olive oil, cheese, basil and lemon juice. Season with salt and pepper. Add the hot pasta and reserved cooking water and toss until the pasta is well coated with pesto. Season with salt and pepper and drizzle with olive oil.
I had such high hopes but this was incredibly bland. It was only edible after sprinkling with toasted pine nuts, a few red pepper flakes and more cheese.