Pasta with Asparagus Walnut Pesto

Step 1: Walnuts ... I like to toast the walnuts; and, I suggest that you don't skip this step. It only takes a few minutes, and it is so worth it. Add the nuts to a dry saute pan; and, cook on medium high heat, stirring often - for 3-4 minutes. When you start to smell them - they are done. Set to the side to cool, then rough chop.

Step 2: Asparagus ... You are going to blanch the asparagus and cook the pasta in the same pot. So, you need a large pot of boiling salted water. Add the asparagus, and cook for 2-3 minutes until slightly tender. This is called blanching. Then, transfer the asparagus (using a spider, or slotted spoon) to a bowl of ice water. This will stop the cooking process; but, also keep the asparagus a bright green color. Once the asparagus is cool, transfer to a plate lined with a paper towel to dry. Save the water - remember, you are now going to cook the pasta in it.

Step 3: Pasta ... I like to use a whole wheat linguini or fettuccine pasta for this dish; but, obviously, you can use your favorite. Once the pasta is done; drain, reserving a cup of the pasta water. Return the pasta to the pot, off the heat, and cover as you finish the pesto.

Step 4: Pesto ... As the pasta cooks, prepare the pesto. Add the cooled asparagus, spinach (thawed and squeezed dry), garlic, lemon juice, pecorino romano or parmesan cheese, and walnuts to a food processor or blender; and, pulse to combine. Then, slowly drizzle in the olive oil. Taste, and re-season if necessary. Note: I like pecorino romano because it has a bit more 'tang,' or 'bite' to it; but, parmesan works just as well.

Step 5: Finish and Serve ... Add the pesto to the warm pasta and toss to combine. It will probably seem a bit dry; so, add a little of the reserved pasta water - a little at a time. When pasta is warm, it will really soak up the sauce. This isn't a 'saucy' dish; but, you don't want it dry either. I usually will add about 1/4-1/3 cup of the pasta water.

Step 6: Then, garnish with shavings of pecorino romano cheese and chopped walnuts. As I said, this is a real versatile dish. Vegetarian, however; you could easily make this a main dish by adding grilled steak or chicken. ENJOY!