LINQUINI WITH ASPARAGUS & PESTO
INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini
DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive
oil to hot drained Linguini. Place remaining oil and
asparagus and all other ingredients in blender. Blend
smooth and serve over linguini.