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
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.