Ingredients
- 2 pounds asparagus
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic
- 1/4 cup coarsely chopped fresh basil leaves
- About 1 pound fresh fettuccine or linguine
- Salt and pepper
- Grated parmesan cheese
Description
A Friend Shared This Pesto Variation With Paulette Le Blanc. It's Made From Tender Asparagus Stems Puréed Wth Garlic And Basil.
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