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linguine with roasted asparagus<br />
and almond pesto<br />
S e r v e s 4 t o 6<br />
3/4<br />
Kosher salt<br />
lb. asparagus, trimmed<br />
2 cups grape tomatoes<br />
1/4<br />
1/2<br />
1/4<br />
cup extra-virgin olive oil<br />
cup sliced almonds<br />
cup fresh basil leaves<br />
2 Tbs. finely grated<br />
Parmigiano-Reggiano<br />
Freshly ground black pepper<br />
1 lb. dried linguine<br />
This pesto recipe doubles easily; keep any extra in a sealed container in the<br />
refrigerator for up to a week. It’s delicious on crostini for a quick bite or served<br />
with roast chicken or salmon.<br />
1. Position racks in the upper and lower thirds of the oven and heat the oven to<br />
425°F. Bring a large pot of well-salted water to a boil over high heat.<br />
2. Arrange the asparagus in a single layer on one-half of a large rimmed baking<br />
sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with<br />
1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack<br />
until the tomatoes have collapsed and the asparagus are bright green, about<br />
20 minutes.<br />
3. While the vegetables roast, put the almonds on another rimmed baking<br />
sheet and toast on the bottom rack, stirring occasionally, until fragrant and<br />
lightly browned, 10 to 12 minutes.<br />
4. Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining<br />
almonds in a food processor. Remove the tips from the asparagus and set<br />
aside. Roughly chop the remaining asparagus and add to the food processor<br />
along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse<br />
until a coarse paste forms, about 10 seconds. Season to taste with salt and<br />
pepper and transfer to a large serving bowl.<br />
5. Cook the linguine in the boiling water according to package directions until<br />
al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water.<br />
Add the pasta to the pesto and toss to coat. If necessary, add some or all<br />
of the reserved cooking water to loosen the pesto to a saucy consistency.<br />
Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.<br />
—Allison Fishman<br />
PER SERVING: 430 CALORIES | 14G PROTEIN | 61G CARB | 15G TOTAL FAT | 2G SAT FAT |<br />
9G MONO FAT | 2.5G POLY FAT | 0MG CHOL | 390MG SODIUM | 5G FIBER<br />
70 p A s ta
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