OK peeps, here it is, but scroll down to where "I changed it up," before you make it, then YOU choose which way you want to make it! Also note the amnts. in ( ) that I changed IN the ingrds.
Asparagus Almond Pesto Pasta
Ingredients:
2 cups small pasta shells (I used med., couldn't find sm. @ the store.)
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
2 cloves garlic
1/4 cup almonds, toasted
1/2 cup parmesan cheese (I used about 3 T. & 1/2 c. of Mozz. cheese, added @ the end) I didn't want the strong Parm. cheese flavor over-bearing the "A"!
1 pinch coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil (There was a lot left on the btm. , so use about 3 T. less (fill UNDER the 1/4 c. line.)
Directions:
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 el dente, about 6 minutes.
4. Drain and toss with asparagus pesto.
Serve hot or at room temperature.
What I did the "Change it up"
I used the slivered-type almonds (length-wise-cut, from Farm n Fleet) Browned in the oven, on broil, for about 5 mins. I used my sm. Pampered Chef stone, but any pan will work.) * Watch them & stir once, until light brown. You can do this earlier.
I love asparagus, whole (Not mushy/blended) I micro-waved it until el dente, after cutting into 1" pieces. I didn't process/blend it & didn't need to pat it dry. In fact ... I didn't process/blend anything. I also didn't boil it, you lose all the stuff "Good for YOU" when boiling, so I put the cut "A" in a 2 qt. casserole, w/1 T. of butter & micro-waved it about 3 mins., stirring once. I took out & set aside, leaving the lid on it.
I cooked WW pasta shells in the micro-wave & while it was cooking... (You can use any kind, I prefer WW)
I put the oil in a glass meas. cup, adding the garlic, almonds salt & pepper to it, TO heat it up, in the micro-wave, just before adding it to the cooked pasta.
After that was heated up, I added the "A" to the pasta, then the oil mixture, w/almonds, G, S & P & then the parm. & mozz. cheese.
This will make enough for 2, as a full meal OR 4, w/sides, meat etc...
Stir & enjoy!
