Lemon Pepper Linguine with Asparagus Pesto

Lemon Pepper Linguine with Asparagus Pesto

By Chef Lippe

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.

1 Comment

Filed under Artisan pasta, asparagus, Food, Food blog, health through eating, recipes

One response to “Lemon Pepper Linguine with Asparagus Pesto

  1. I have been seeing such a variety of different pestos lately. Yours looks well worth trying!


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