Quote:
Originally Posted by cherylopal
Love everything I've made by Myra Kornfeld- made her version of reubens last night.
could you share the Asparagus Pesto recipe please??
thanks 
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Hi Cheryl,
The Kornfeld recipe is a new one for me. I love her cookbooks, but find that I don't use them all that much. I'm rediscovering them. . . again
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The Heidi Swanson is a T & T in our house, and is one of the dishes that my husband requests often. I've started making it with frozen asparagus, which makes it more of a pantry meal and a nice taste of spring when winter rolls around. Although it will always be "asparagus pesto" in our house, she has a lengthier and more creative name for it.
I often use all plain pasta, and usually more than the 8 oz she calls for. As written, the pesto/pasta ratio is pretty high (although I've found a lot of uses for the leftover pesto; it's delicious on canellini beans).
Amy
Straw and Hay Fettuccine Tangle with Spring Asparagus Puree
-Heidi Swanson,
Super Natural Cooking
1 bunch asparagus spears, trimmed and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic
1 C freshly grated Parmesan cheese, plus more for topping
1 C toasted pine nuts
1/4 C EVOO, plus more for topping
Juice of 1/2 lemon
1/2 tsp fine-grain sea salt
4 oz dried spinach fettuccine, or 6 oz fresh
4 oz dried egg fettuccine, or 6 oz fresh
Bring 2 pots of water to a rolling boil, one large and one medium. You'll use the large one to cook the pasta and the medium one to blanch the asparagus.
To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2-3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor. Add the spinach, garlic, the 1 C Parmesan, and 3/4 C of pine nuts. Puree and, with the motor running, drizzle in the 1/4 C olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.
Salt the pasta water well and cook the pasta until just tender; you'll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 C of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled iwth the remaining 1/4 C toasted pine nuts, a dusting of Parmesan, and a quick drizzle of the extra-virgin olive oil.
Serve 4-6 (but not in our house!)
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