Dreamy Pecan Pesto + Garlic Asparagus & Summer Tomatoes
Gauzy cotton dresses, dewy skin, sunshine and smiles. Summer time has a way of captivating the spirit even with its at times oppressive warmth. My most loved memories of Summer are, the balmy, never ending nights. Sitting with friends on the sand, with the stars and moon glistening in the navy sky, eating, laughing, singing and feeling alive. On this evenings you don't want to be spending all your time inside preparing delicious food. Quick, Simple, Seasonal recipes is what Summer is all about. This Pecan Pesto with sauteed asparagus will captivate all of your senses and it wont tire you out. Enjoy with an abundance of friends, and celebration of the moment you are in!
The Goods ::
1 package Organic Gluten Free Pasta of Choice
1 bunch Asparagus
3-4 Tomatoes, Heirloom, Cherry whatever you love! They are in season and they are gorgeous!
2 Bunches of Basil
Handful of Parsley
Handful of Pecans, lightly toasted
Juice of two Meyer Lemons
Zest of two Meyer Lemon 4
6 cloves of garlic
Olive Oil
Pink Salt + Black Pepper
Get Cooking ::
First get your water boiling for your pasta. Add salt and a splash of olive oil. While you wait for the water to boil you can begin washing your basil and de-stemming it. Place leaves in a good processor with 2 cloves of garlic, juice + zest of one lemon, parsley, toasted pecans, a splash of olive oil, salt and pepper to taste. Pulse until you reach your desired consistency.
Drain your pasta and put in your favorite bowl, put the rest of the lemon juice, lemon zest, and salt and pepper to taste on your pasta.
Wash and trim your asparagus, and then use then mince the remaining garlic cloves. Warm olive oil in a saute pan and then add your garlic, allow to become fragrant. Add your asparagus and cook until bright green and just tender.
Mix your pesto with your pasta, top with your asparagus and quickly slice your tomatoes and put the on top! You can also add more ribboned basil if you like!
Happy Summer Dear Hearts!
Pecan Pesto