Lemon Pepper Linguine with Asparagus Pesto

Lemon Pepper Linguine with Asparagus Pesto

By Chef Lippe

Here is a light lunch that is healthy and tastes good. Here are some interesting facts about asparagus:

·         The Indian name for asparagus is Shatavari (she who possesses a hundred husbands)

·         Is high in fiber (easier to eat than a fiber supplement)

·         Helps to detoxify the liver

·         Is high in glutathione (powerful antioxidant)

·         Excellent source of B vitamins, which help manage blood sugar

·         Excellent source of vitamin K, important for bone health

Do you like yours thick or thin?

I like mine thicker and my mother likes hers thin. I personally think the thicker ones are sweeter and find the thin ones stringier. Usually the thicker stalks come from the male plant and the thin ones from a female plant (multi-tasking by producing seeds gives the plant less time to grow thicker stalks).  The same as with humans, big strong males and smaller females.

Ingredients:

2 pounds of Chef Lippe’s Lemon pepper linguine 

2 bunches of asparagus, cut into pieces

4 cloves of garlic

½ cup almonds toasted

1 cup parmesan cheese

1 pinch of garlic roasted sea salt

½ cup extra virgin olive oil

Directions:

·         Bring large pot of salted water to a boil. Cook asparagus water until crisp-tender about 3 minutes. Remove asparagus from water and dry (save to cook pasta in)

·         Once asparagus is cooled transfer to food processor, add garlic, almonds, cheese, salt and pepper and oil. Blend until pesto consistency.

·         Let cool

·         Cook pasta al dente, drain and toss with pesto.

·         Serve room temperature or hot.