Ingredients:
· 450 g asparagus
· 1/2 cup pistachios
· 1 lemon, lemon juice and zest
· 1/2 cup fresh parsley leaves
· 2 tablespoons olive oil
· 1 clove of garlic
· Himalayan salt
· pepper
· 300 g pasta; buckwheat, corn, spelt or another of your choice
Preparation:
In a large pot, salt the water and bring to a boil. Wash and chop the asparagus and blanch for 5 minutes until slightly tender. Rinse with cold water to stop the cooking process and set aside a few tips for decoration.
Cook the pasta and reserve some of the pasta water for the pesto.
Add the pistachios to the blender and pulse. Next, add the cooked asparagus, lemon, parsley, olive oil, salt and pepper to the blender (or food processor). Blend until smooth. Taste and adjust to your taste.
Mix the pasta with the pesto and add a little of the pasta cooking water for a silky experience. Serve, garnished with asparagus tips and lemon zest.