Penne with Asparagus Pesto

Lisa and I were on our own for a week, left to forage through a near-empty-fridge, slopping together PB&J... kidding. Left to our own devices we cooked up a storm!

Dinners were a little tough because of how late Amy gets home, but we did a lot of making ahead. This penne recipe was perfect for that!

Rita Demontis is a Toronto Sun columnist who offers up an abundance of recipes to Torontonians. In early May, just as asparagus was coming into season, she started "stalking" the green vegetable. Did you know it has no fat and is high in fibre? Neither did we. Thanks, Rita. And thanks for our dinner, detailed below.

Penne with Asparagus Pesto (from the May 1, 2010 Toronto Sun)

1 pound asparagus

1/2 cup mint leaves

4 cloves garlic, minced

1/2 cup walnut pieces

1 tablespoon grated lemon rind

1 tablespoon lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup vegetable or chicken broth

2 tablespoons olive oil

4 cups whole wheat penne

1/4 cup grated Parmesan cheese

• Wash asparagus, trim, and remove the tips. Set the tips aside - they'll be added at the very end.
• Cut asparagus stalks into 1-inch pieces. You should end up with just over 2 cups. Cook the stalks in boiling water for 3 - 5 minutes. Drain well, and cool by rinsing under cold water.
• Place asparagus stalks and mint leaves in food processor. Turn on the food processor and gradually add garlic.
• Add walnuts, lemon rind, lemon juice, and salt and pepper to food processor. Coarsely chop. Add oil and broth. Process until blended, but leave walnuts a little chunky.
• You can press pause here! If this is a make-ahead meal, stop here, refrigerate, and finish up tomorrow.
• Cook penne according to package directions. Add the asparagus tips for the last 2 minutes. Drain pasta and return to pot.
• Add pesto - start by adding 1/3 of the mix, and work your way up until desired flavor is achieved.
• Sprinkle with Parmesan cheese.

'Tis the season for these bright green stalks.

Mint leaves, ready to be turned into paste.

Almost pesto.

From here, just toss and serve!