lemon walnut pesto pasta with asparagusby sincerelycaroline
16 oz. gluten-free pasta
6 Tablespoons olive oil
7-9 basil leaves
2 cups spinach
juice of 1/2 a lemon
3/4 cup walnuts
2 cloves garlic, minced
1/4 cup low-fat ricotta cheese
1/2 teaspoon sea salt
1 cup chopped asparagus
1/2 cup Parmesan cheese, shredded
(1) Prepare pasta according to package directions. When fully cooked, rinse pasta with warm water, return to pot and drizzle with 2 Tablespoons olive oil, tossing before setting aside.
(2) Add 2 Tablespoons olive oil, basil leaves, spinach, lemon juice, walnuts, garlic, ricotta and sea salt to a food processor or high-speed blender; pulse until smooth. Pour mixture over pasta and toss to combine.
(3) In a medium sauté pan, add remaining 2 tablespoons of olive oil and warm over medium-high heat. Add asparagus and sauté, stirring constantly for 4 to 5 minutes. Do not overcook.
(4) Divide pasta among bowls and evenly garnish with asparagus and Parmesan cheese.