Serving size: 2 people
Step 1: Measure out the ingredients
Pasta: 150 grams
Basil Leaves: 20 grams
Pine Nuts: 20 grams
Extra Virgin Olive Oil: 60 ML
Step 2: Roast the pine nuts
On low heat, till they turn golden brown. Take them off the pan and allow them to cool.
Step 3: Place items in a blender: Measured out basil leaves, cooled pine nuts, 2 tablespoons olive oil, salt, pepper, & garlic & parmesan are optional.
Step 4: Keep adding oil so that it reaches a smooth texture. Keep pesto sauce separate.
Step 5: Boil the water, add salt to the boiling water and then add pasta.
Step 6: Wash asparagus, cut the ends off. Put some olive oil, and garlic on a pan and wait till it turns brown. Add the asparagus in. Throw in some lime juice (optional).
Step 7: Remove 1 cup of water that was used to boil the pasta.
Step 8: Add the pasta and asparagus to the pesto sauce. Add some of the pasta water to reach to desired consistence.
Step 9: Add some pine nuts & basil leaves on top before serving
