- 80gr parmesan cheese, grated
- 70gr pine nuts, toasted
- 10gr fresh spearmint leaves
- 5 spring onions, finely chopped
- 5 Tbsp olive oil
- 500gr pasta
- 500gr asparagus
- lemon juice
- lemon zest
- extra parmesan
In a food processor add parmesan, pine nuts, spearmint, onions and olive oil. Process until smooth and the mixture looks like a paste. Add salt and pepper.
Cut off the hard ends of the asparagus and wash them under running water. Cut them in the middle if they are long.
Boil pasta according to package directions. Add asparagus in the pot 2 minutes before pasta is cooked and continue boiling.
Drain and toss with the pesto.
Serve immediately with lemon zest and lemon juice.
Sprinkle with extra parmesan cheese.