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Linguine with Roasted Asparagus and Almond Pesto Recipe

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This recipe for Linguine with Roasted Asparagus and Almond Pesto, by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dayle Lawrence


Kosher Salt
3/4 lb. asparagus, trimmed
2 cups grape tomatoes
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
1/4 cup fresh basil leaves
2 tbsp. finely grated Parmigiano-Reggiano
1 lb. dried linguine
Freshly ground black pepper

Position Racks: In the upper and lower thirds of the oven and heat the oven to 425. Bring a large pot of well-salted water to a boil over high heat.
Arrange the Asparagus: in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 tbsp. of the oil, season with salt and toss to coat. Roast on the top rank until the tomatoes have collapsed and the asparagus, are bright green, about 20 minutes.
While the Vegetables Roast: Put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, about 10-12 minutes.
Reserve 1 heaping tbsp. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 tbsp. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.
Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.




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