Green linguini with Pesto

• 2 cups fresh basil leaves
• 1 cup grated parmasan cheese
• 1 cup walnuts
• 1 cup extra virgin olive oil plus 2 Tbsp
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/3 lb fresh asparagus cut into 1 inch pieces
• 1 yellow bell pepper cut into inch strips
• 1 lb green linguini

Preparation

1 Place basil leaves, parmasan cheese, walnuts and 1 cup olive oil in a food processor and pulse until smooth and blended.
2 Cook pasta in a large pot of slated boiling water and drain
3 While pasta is cooking, heat 2 Tbsp olive oil in a large saute pan
4 Saute asparagus and yellow pepper until softened and lightly browned
5 Toss pasta with vegetables in a large serving bowl. Add pesto and toss until well combined.
6 If serving as a cold pasta salad, let cool to room temperature and refrigerate until serving.

Special instructions

Source:

Personal recipe