Ingredients
Scale
- 2 cups uncooked penne
- 1 veggie bouillon cube
- 1 bunch of asparagus
- 2 cloves of garlic
- 1 lemon – juiced
- 1/2 cup parsley
- 1/2 cup basil
- 1/4 cup olive oil
- 1/2 cup freshly grated parmesan
- Black pepper – a few twists
- A little pasta water – about 1 or 2 tbs.
- 1/4 cup of pine nuts
Instructions
- Bring a large pot of water to a boil. Add penne and veggie bouillon cube. Cooking according to package directions.
- Wash and snap off the tough ends of asparagus. Slice asparagus into 1 to 2 inch pieces.
- Heat a little olive oil in a sauté pan. Add just washed asparagus (with a little water clinging to the asparagus) and 1 minced garlic clove, cover pan and cook over medium heat for 4 minutes. Give the pan a shake after 2 minutes.
- Add lemon juice, parsley, basil, 1 garlic clove, olive oil, parmesan and black pepper to a mini food processor. Puree to create the pesto. If it’s too dry add just a touch of pasta water – 1 tbs at a time.
- Add asparagus to a bowl, wipe out the sauté pan and add pine nuts. Heat pan over medium heat and gently shake the pan till the nuts turn golden brown.
- Drain penne and add to the asparagus.
- Toss pasta and asparagus with pesto and toasted pine nuts and serve.