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Recipe Flash: Fusilli with Asparagus-Mint PestoFusilli with Asparagus-Mint Pesto
- 2 lb asparagus
- 1 lb fusilli
- 1 cup frozen peas
- 1 cup mint leaves, tightly packed
- 2 cloves garlic
- 1 lemon, juiced
- cup grated parmesan
- cup pinenuts, toasted
- cup olive oil
Directions:View on Big Girls Small Kitchen
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