Penne with asparagus pesto is a tasty and springy first course, simple in its preparation but with a delicious result.
| 350 g asparagus, washed and cleaned | |
| 30 g pistachios, shelled and unsalted | |
| 30 g almonds, shelled | |
| 1 lemon zest | |
| 2 tablespoons lemon juice | |
| 60 g grated Parmigiano | |
| about 50 ml extra virgin olive oil | |
| salt and pepper | |
| 350 g pasta |
| 1. | Cut the asparagus into small pieces and steam them a few minutes, until they are tender. Allow to cool. Transfer the asparagus to the blender and add the pistachios, almonds, lemon zest and its juice, cheese, salt and pepper to taste. |
| 2. | Begin to blend and add the oil gradually, until you get almost a cream, without making it smooth and homogeneous. |
| 3. | Bring plenty of water to a boil, add salt and cook the pasta for the time indicated on the package. Drain and set aside a few tablespoons of the cooking water. |
| 4. | Season the pasta with the asparagus pesto and, if necessary, add the water held aside to increase the creaminess. Serve immediately. |
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