12 ounces spaghetti
1 bunch fresh asparagus, washed and trimmed
1/4 cup raw pistachios
1 garlic clove
1/3 cup Parmigiano Reggiano, freshly grated
Extra Virgin Olive Oil, as much as needed
salt and pepper, to taste
Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water.
Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth.
Boil the spaghetti in a large pot of salted water until “al dente”.
Drain and toss the spaghetti with asparagus pesto.
Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.
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