Check out this gluten-free version of veggie pasta! Mark Matsumoto of norecipes.com demonstrates how to make linguine out of asparagus, and then shows how to throw together a quick mint pesto, no food processor needed! This extra green and healthy dish can be served as a side, as lunch, or even as a light summer entree.
Asparagus Linguine with Mint Pesto
1/2 bunch asparagus
2 tablespoons chopped mint
2 chopped garlic cloves
1/8 teaspoon salt
2 tablespoons olive oil
1 table spoon lemon juice
1/3 cup Parmesan
fresh cracked pepper
Remove coarse bottom two inches from asparagus then slice spears into thin strips. Blanch in salted boiling water for about two minutes until bright green. Drain.
Meanwhile, in a small bowl combine mint, garlic, salt, olive oil, lemon juice, Parmesan, and pepper. Mix.
Transfer asparagus to bowl and add pesto. Mix to coat. Serve.
Showing the Latest of 1 Comment
1 years ago
Post new comment