ZENB Linguine with Asparagus Pistachio Pesto

This ZENB Linguine with Asparagus Pistachio Pesto recipe is an earthy and hearty Spring dish. Perfect for a side dish or balanced, meatless meal, this delectable meal is a good source of fiber and filled with fresh flavor.

• 8 ounces ZENB Linguine made from 100% Yellow Peas, uncooked
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups loosely packed fresh basil leaves
• 2 cloves garlic
• 3 tablespoons toasted pistachios
• 1 small lemon, juiced
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese, divided
• 1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

1.

Cook asparagus in large pot of simmering water for 2-3 minutes until tender. Transfer asparagus to clean bowl using slotted spoon. Cook ZENB Pasta as directed on package in same pot. Reserve 1/4 cup pasta cooking water; drain.

2.

Add cooked asparagus, basil and garlic to food processor. Pulse for 5-10 seconds until coarsely chopped. Add pistachios, lemon juice and salt; pulse for 5-10 seconds to form thick paste. Add olive oil and 2 tablespoons Parmesan; process for 10-15 seconds until smooth.

3.

Combine pasta and pesto in large serving bowl. Add reserved pasta water; toss coated. Top with remaining Parmesan and crushed red pepper flakes before serving.