Cristina Cooks: "Lucky" Pesto Pasta

Cristina's Pesto Recipe:

1. Chop 1 small to medium clove garlic in a food processor.
2. Trim 12 oz. asparagus and cut into 1 inch pieces.
3. Add the asparagus to the processor with ½ cup grated Parmesan cheese, ⅓ cup extra-virgin olive oil, ¼ cup roasted pine nuts, 1 tsp. fresh oregano, ¼ kosher salt, and ⅛ tsp. fresh ground black pepper.
4. Puree to a thick consistency.
5. Season to taste with salt and pepper.

* Refrigerated pesto is good up to 1 week. Pesto is great for using on sandwiches or as a spread.
“Lucky” Pesto Pasta:

1. Boil Pasta Al Dente.
2. Trim 1lb. asparagus and cut crosswise into ½ inch pieces, leaving the tips whole.
3. In large frying pan, combine 2 pressed or minced medium cloves of garlic, ⅓ cup extra-virgin olive oil, ½ tsp kosher salt, and ⅛ tsp. cayenne.
4. Boil 1 lb. "Lucky" Pasta, 1 cup fresh peas, and asparagus together.
5. Drain pasta and toss with the pesto.
6. Garnish with ⅓ cup toasted pine nuts, ¼ cup coarsely chopped fresh mint, and 2 oz. goat cheese.
7. Add Pancetta.
8. Add Parmesan cheese.
9. Add Cream.
10. Season to taste.

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