Bright, creamy, and full of fresh herbs, this vibrant, easy meal is perfect for spring and summer.
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Serving Size
4
Ingredients
1 box BF fusilli
1 bunch asparagus
3 large cloves garlic
1/4 cup pine nuts, toasted
1/4 cup walnuts, toasted
1 1/2 cups fresh basil
Lemon juice, of half a lemon
Salt, to taste
1/3 cup EVOO
1/4 cup Parmigiano Reggiano, grated
1/4 cup Pecorino Romano, grated
2 ripe avocados
Directions
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Cook pasta according to package instructions until al dente.
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In a dry pan over medium heat, toast pine nuts and walnuts, stirring frequently, until golden and fragrant. Set aside.
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Trim and slice asparagus. Leave tips intact for garnish. Blanch in boiling water for about 3 minutes until bright green and tender. Drain and set aside.
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In a food processor, pulse garlic, toasted pine nuts and walnuts, fresh basil, lemon and salt. Add olive oil and blend. Add half of each cheese and blend again until smooth.
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Scoop avocados into a large bowl and mash with a fork or potato masher. Mix in the pesto, then fold in asparagus.
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In a large bowl, combine cooked pasta with a few spoonfuls of the avocado-pesto mixture. Stir to coat, adding more pesto as needed.
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Serve topped with asparagus tips, basil and grated cheese.
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