Pasta with Asparagus Pesto Recipe

Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted about 5 minutes.

Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender about 5 minutes. Remove asparagus from skillet reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.

Blend remaining asparagus pine nuts reserved 1/2 cup cooking water 1/2 cup basil olive oil garlic salt black pepper in a blender until smooth keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.

Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water stirring occasionally until cooked through but firm to the bite about 10 minutes. Drain and return pasta to pot.

Slice the remaining 1/4 cup basil. Add sliced basil asparagus sauce reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.