Fettuccine with Asparagus-Lemon Pesto

Bring a large pot of salted water to a boil over high heat. Cut off the tips of the asparagus and reserve. Cut the remaining asparagus into 2-inch (5-cm) pieces, add to the boiling water and cook until tender, 8 to 10 minutes. Using a slotted spoon, transfer the asparagus to a bowl and let cool slightly. Reserve the pot with the water.

With a food processor running, drop 3 of the garlic cloves through the feed tube and process until minced. Turn off the processor and add the cooked asparagus, pine nuts, basil, 1 cup (4 oz./125 g) of the cheese, and the lemon zest and juice. Process until smooth, about 45 seconds. With the processor running, slowly drizzle in the olive oil, processing until a smooth paste forms. Season to taste with salt and pepper. Set aside.

Return the water to a boil. Meanwhile, thinly slice the remaining 3 garlic cloves. In a fry pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until lightly browned, about 1 minute. Add the reserved asparagus tips and cook, stirring occasionally, until tender, about 5 minutes. Season to taste with salt and pepper and add a squeeze of lemon juice. Remove from the heat and cover to keep warm.

Add the pasta to the boiling water and cook, stirring to prevent the noodles from sticking together, until al dente (tender but firm to the bite), about 2 minutes. Drain the pasta, reserving 1 1/2 cups (12 fl. oz./375 ml) of the cooking water.

Return the pasta to the pot and set over very low heat. Add the pesto, 1 cup (8 fl. oz./250 ml) of the reserved cooking water and the remaining 3/4 cup (3 oz./90 g) cheese and stir to coat the pasta. If the sauce is too thick, add as much of the remaining 1/2 cup (4 fl. oz./125 ml) cooking water as needed to reach the desired consistency.

Transfer the pasta and pesto to individual bowls and garnish with the asparagus tips, basil and cheese. Serve immediately. Serves 6.

Williams Sonoma Test Kitchen