Asparagus Pesto Fusili

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Step 1

1.) Preheat oven to 400F. Remove the ends of the asparagus by snapping them off. Place them on a parchment lined baking tray and drizzle them with olive oil. Roast in oven for 15-20 minutes until golden and crispy. Remove and let them come to room temp.

Step 2

2.) Bring a pot of water to a boil and season with 2 tbsp kosher salt. Cook pasta until 2 minutes before al dente (it will continue to cook in the sauce.) Reserve 1 cup of pasta water.

Step 3

3.) Place all the pesto ingredients into a food processor and blend until it forms the consistency of your liking. You can always thin it out by adding more oil. Season to taste with black pepper.

Step 4

4.) Add the pesto to the cooked pasta and mix well, if too thick then thin it out with the reserved pasta water. I used 1/3 cup. Portion into bowls and serve with minced chives, soft goats cheese and thinly sliced asparagus on top.