Note to self: if ever faced with the "issue" of a huge asparagus surplus, get thee to the food processor! This is some good stuff. (Mark Bittman comes through yet again.) We usually roast asparagus in a simple fashion, until it's kind of caramelized. This recipe is basically the opposite, and boy was it a good change.
We made the following tiny tweaks: We upped the garlic a little LOT (I'm all 90s like that), toasted the pine nuts, garnished with mint and unzipped some teensy baby peas from the garden right on top.
Absolute Spring on a plate.
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Oh my... the girls love pasta and asparagus and I am a huge pesto fan (as you well know!). I am going to have to whip this little sucka up!
ReplyDeleteI actually cut this recipe out of the paper the other day. I'm intrigued by that pasta though. What kind is it?
ReplyDeleteKim: Yes, isn't it painfully cute? Its shape is called "zucchette" -- like squash. I picked it up at the Ferry Building's Village Market. Couldn't pass it up.
ReplyDeleteThanks for letting me know! It's so cute.
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