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Asparagus Pesto with Pasta
- 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus more for topping
- Juice of 1/2 lemon
- 1/2 teaspoon fine-grain sea salt
Directions:View on Simply Recipes
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