pasta-with-asparagus-pesto-101517.json

{
    "directions": [
        "In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.",
        "Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.",
        "In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper."
    ],
    "ingredients": [
        "1 pound penne or other tubular pasta",
        "1 pound asparagus",
        "1/4 cup pine nuts",
        "2 or 3 medium garlic cloves",
        "1/2 teaspoon salt",
        "1/2 cup extra-virgin olive oil",
        "2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Pasta",
        "Vegetarian",
        "Kid-Friendly",
        "Dinner",
        "Parmesan",
        "Pine Nut",
        "Asparagus",
        "Spring",
        "Healthy",
        "Gourmet",
        "Pennsylvania",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Pasta with Asparagus Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/pasta-with-asparagus-pesto-101517"
}