Asparagus And Pistachio Pesto Pasta


  • 1 pound thin asparagus
  • 1/4 cup fresh mint leaves
  • 1/4 cup flat leaf parsley leaves
  • 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3-4 tablespoons pistachios, toasted
  • 1 clove garlic, grated or made into a paste
  • Juice of 1 lime or 1/2 lemon
  • 1/3-1/2 cup extra virgin olive oil (EVOO)
  • Salt and freshly ground pepper
  • 1 pound penne
  • 1 cup fresh shelled peas or defrosted frozen organic peas
  • Shaved Parmigiano Reggiano cheese, for garnish

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