PESTO
| | 1/2 cup pine nuts1 cup packed basil leaves (about 2 large bunches) 1/2 cup packed parsley leavesSalt and pepper, to taste 1/2 cup olive oil 1/4 cup grated Parmesan 1. In a small skillet, toast the pine nuts, shaking the pan occasionally, over medium-low heat until golden brown; cool slightly.
2. In a food processor, work the nuts until fine. Add the basil, parsley, and a large pinch each of salt and pepper. Puree until finely chopped. With the motor running, drizzle the olive oil through the feed tube in a slow, steady stream.
3. Fold in the Parmesan. Freeze remaining pesto in ice cube trays; once frozen, pop into a freezer bag.
FETTUCCINE
| | Salt, to taste 1/2 pound asparagus3 tablespoons olive oil1 shallot, finely chopped 2/3 cup pesto12 ounces fresh fettuccine1. Bring a large pot of salted water to a boil. Have on hand a bowl of ice water. Drop the asparagus into the boiling water for 1 minute and immediately transfer to the ice water. When cool, use a thick vegetable peeler to peel the asparagus lengthwise.
2. Let the water return to a boil.
3. In a large skillet, heat the olive oil. Add the shallot and cook, stirring often, for 2 minutes. Add the pesto, asparagus strips, and 3/4 cup of the pasta cooking water. Bring to a simmer and let the sauce reduce for a minute. Add a little more water and reduce again. Season with salt and pepper. Turn off the heat.
4. Drop the fettuccine into the boiling water and cook for a few minutes or until the pasta is tender but still has some bite. Using a pasta spoon, transfer the pasta to the pesto sauce. Set over high heat, add a little pasta water if necessary to loosen the sauce, and toss gently.
Jill Santopietro
