Ingredients

For the pesto:

• 1/4 cup pine nuts, toasted
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 medium garlic clove, minced
• 1 cup packed fresh basil leaves (from about 1 large bunch)
• 1/4 cup packed fresh Italian parsley leaves
• 1/2 cup extra-virgin olive oil
• 1/4 cup finely grated Parmesan cheese (about 1 ounce)

For the pasta:

• 1/2 medium lemon
• 4 baby artichokes (about 12 ounces)
• 8 thick asparagus spears (about 8 ounces), tough ends removed
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 10 ounces dried fettuccine or linguine
• Finely grated Parmesan cheese, for serving

Description

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