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Linguine with roasted asparagus and almond pesto
Nb persons: 4
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| Kosher salt | |
| 3/4 lb | asparagus |
| 2 c | grape tomatoes |
| 1/4 c | extra virgin olive oil |
| 1/2 c slice | almonds |
| 1/4 c | fresh basil leaves |
| 2 tbs | finely grated parmigiano- reggiano |
| Fresh ground pepper |
Position racks in upper and lower third of oven and heat oven to 425?
Arrange asparagus in single layer on 1/2 of baking sheet. Arrange tomatoes on other half. Drizzle with1 tbs of oil, season with salt and toss to coat. Roast on top rack till tomatoes have collapsed and asparagus is bright green.
Roast almonds and save1 tbs. Put rest in food processor. Remove tips from asparagus and set aside. Chop remaining asparagus and add to processor with basil,cheese,
1/2 tsp salt and remaining 3 tbs olive oil. Pulse till coarse paste forms and season to taste with salt and pepper. Put in large bowl.
Cook linguine and save cooking water. Add pasta to pesto and toss to coat. If necessary add some of the cooking water to loosen the pesto to a saucy consistency. Garnish with tomatoes and asparagus spears and reserved almonds.
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