Whole Wheat Penne with Walnut Pesto

Ingredients:

3/4 pound Whole Wheat Penne Pasta
1/3 cup Crumbled Walnuts
1 clove Garlic
2 cups Packed Basil Leaves
1/2 cup Olive Oil
1/2 cup Freshly Grated Parmesan
1 bunch of Asparagus (white, green or purple)

Bring a large pot of water and 2 teaspoons salt to a boil over medium high heat. When the water boils, add the penne. Cook until al dente and drain in a colander. Meanwhile, toast the walnuts by heating them in a dry sauté pan over medium heat until they are lightly brown in spots, 2-4 minutes. Pour the walnuts into a food processor and pulse to a smooth paste.

Add the garlic and basil and pulse until smooth. Next, while running the processor, drizzle in the olive oil until the pesto forms a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan and season with salt and pepper for taste.

Rinse the asparagus. Holding them vertically, one stalk at a time, break asparagus in half. The asparagus will break naturally. Using the same sauté pan, put asparagus tip halves into the pan and cook over medium heat till slightly colored, drizzle with olive oil and pinch of salt. Add to the pasta. When the pasta has drained, add a little pesto at a time, tossing to coat the pasta with the sauce. Add salt to taste and sprinkle with cheese.