Serves 4.
Ingredients
1 cup finely chopped asparagus
1 cup frozen peas
2 cloves garlic, minced
1/4 cup toasted sliced almonds
6 anchovy filets
8 mint leaves
1/2 cup extra-virgin olive oil
Juice and zest of 1 lemon
Pinch of chile flakes
Salt and pepper
1 pound dried fusilli
1/2 cup grated Parmesan
Directions
Bring a pot of salted water to a boil. Add the asparagus, cook 1 minute, then add the frozen peas and cook about 3 more minutes. Drain the vegetables and refresh under cold running water.
Drain well and transfer to a food processor. Add the garlic, almonds, anchovy, mint, 1/4 cup of the extra-virgin olive oil, lemon juice, chile flakes, and salt and pepper. Process to a coarse puree. (The pesto can be made up to 1 day in advance.)
Bring a large pot of salted water to a boil and cook the pasta according to the directions on the box.
Place about 1 cup of the pesto in a bowl and toss with the hot pasta, the Parmesan and the rest of the olive oil. Taste for seasoning and serve immediately.
(Note: You will have about a cup of the pesto left over. Freeze it or use it the next day as a topping for crostini with mozzarella or goat cheese, or as a sauce for grilled fish.)
