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Prep 10min
Total30min
Servings2
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Ingredients
1
cups small pasta shells
1
bunch asparagus, ends trimmed and cut into 2-inch pieces
2
cloves garlic
1/4
cup almonds, toasted
1/2
cup parmesan cheese
1
pinch coarse salt and freshly ground pepper
1/4
cup extra-virgin olive oil
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Steps
1
Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and pat dry. KEEP THE WATER (do not drain). Let cool 5 minutes.
2
Once the asparagus has cooled, transfer it to a food processor. Add the garlic, almonds, cheese, salt and pepper. Pulse until combined. With the motor running, add the olive oil until you get a pesto consistency. Taste and salt if needed.
3
In the meantime, bring the water back to a boil and cook the shells until al dente, about 6 minutes.
4
Drain and toss with asparagus pesto. Serve hot or at room temperature.
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No nutrition information available for this recipe
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