Tuesday, June 18 2013, 10:06 AM MDT
Asparagus and Lemon Pesto Penne
As Aired On March 20, 2013
Recipe Courtesy of Layla Restaurant
1/2 cup of pine nuts roasted
1 cup of asparagus spears (steamed or boiled)
1 clove of garlic crushed
Grated zest of 1 lemon
2 tsp fresh lemon juice
5 tbs olive oil plus a little extra for drizzling
sea salt and freshly ground pepper
1 package penne pasta (cooked)
1/4 cup freshly ground Parmesan cheese.
1.) Place the roasted pine nuts, steamed asparagus, lemon zest, lemon juice, garlic, olive oil and salt and pepper and pulse until you have a rough paste.
2.) Drain the cooked pasta and return it to the pan. Slowly add the fresh pesto folding it into the hot pasta until it's fully coated.
3.) Drizzle with a little extra olive oil and top with Parmesan cheese and serve
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