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Ingredients

Pesto:

• 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
• 1/2 cup packed coarsely chopped fresh basil
• 2 tablespoons pine nuts, toasted
• 8 cloves minced garlic
• Gray salt and freshly ground pepper
• About 1 cup pure olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3/4 pound marble-size potatoes
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups uncut fresh basil leaves
• Gray salt and freshly ground pepper
• 3/4 pound dried orecchiette or other pasta the same size as potatoes
• About 1/2 cup freshly grated Parmesan cheese

Description

Food Network Invites You To Try This Asparagus Pesto With Tiny Potatoes And Pasta Recipe From Michael Chiarello.

Food Network