Pasta with Pesto

Prep: Preheat the oven to 400°F. Begin boiling the water for the pasta.

Pesto: Preheat a skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately transfer the nuts to a food processor to prevent them from continuing to cook.on’t continue to cook.

Add the remaining pesto ingredients EXCEPT the olive oil (basil through pepper) to the food processor. Pulse until finely chopped.

With the food processor running, slowly drizzle in the olive oil until fully combined; set aside.

Roasted Vegetables: Add vegetables to a baking sheet lined with foil or a non-stick mat. Toss with 1 tablespoon olive oil, 2 tablespoons homemade pesto, ½ teaspoon salt, and 1/4 teaspoon pepper. (There will be a generous amount of oil/pesto – this will transfer to the pasta later). Roast at 400°F in a single layer for 12-15 minutes or until asparagus is crisp-tender.

Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup of pasta water before you drain the pasta.

Combine: Add drained pasta to a very large mixing bowl or cold pot, OFF HEAT, along with all of the pesto, ¼ cup reserved pasta water, and 2 tablespoons lemon juice. Toss to coat the pasta. Stir in roasted vegetables and pan juices; toss again, adding reserved pasta water a little at a time if needed to make the pasta silky and saucy rather than dry and sticky. You can also alternate the reserved pasta water with a drizzle of olive oil if you like. Taste, and season with additional salt, pepper, and lemon juice if desired.

Serve immediately, garnished with plenty of freshly grated Parmigiana Reggiano, and freshly cracked pepper.