Friday, June 1, 2012

Lemon Pepper Linguine with Asparagus Pesto

Lemon Pepper Linguine with Asparagus Pesto

Here is a light lunch that is healthy and tastes good. Here are some interesting facts about asparagus:
·         The Indian name for asparagus is Shatavari (she who possesses a hundred husbands)
·         Is high in fiber (easier to eat than a fiber supplement)
·         Helps to detoxify the liver
·         Is high in glutathione (powerful antioxidant)
·         Excellent source of B vitamins, which help manage blood sugar
·         Excellent source of vitamin K, important for bone health

Do you like yours thick or thin?
I like mine thicker and my mother likes hers thin. I personally think the thicker ones are sweeter and find the thin ones stringier. Usually the thicker stalks come from the male plant and the thin ones from a female plant (multi-tasking by producing seeds gives the plant less time to grow thicker stalks).  The same as with humans, big strong males and smaller females.

2 pounds of Chef Lippe’s Lemon pepper linguine 
2 bunches of asparagus, cut into pieces
4 cloves of garlic
½ cup almonds toasted
1 cup parmesan cheese
1 pinch of garlic roasted sea salt
½ cup extra virgin olive oil

·         Bring large pot of salted water to a boil. Cook asparagus water until crisp-tender about 3 minutes. Remove asparagus from water and dry (save to cook pasta in)
·         Once asparagus is cooled transfer to food processor, add garlic, almonds, cheese, salt and pepper and oil. Blend until pesto consistency.
·         Let cool
·         Cook pasta al dente, drain and toss with pesto.
·         Serve room temperature or hot.

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